A Quote by Padma Lakshmi

If any chef ever tells you they're not inspired equally by the truck-stop barbecue as they are by the four-star Michelin restaurant they are lying.

Padma Lakshmi

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Any Barbecue Chef Equally Ever Four Inspired Lying Restaurant Star Stop Tells Truck

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Padma Lakshmi
Indian - Chef
Born: September 1, 1970

One of the great awards from a chef's point of view are Michelin stars. The ultimate is three Michelin stars. For example, Gordon Ramsey has three Michelin stars. Having one Michelin star is a big deal, two is incredible and having three puts you in a bracket of maybe 30 chefs worldwide.

Paul Rankin

You don’t have to look far to taste some of the best food the world has to offer. I’d pit my grandmother against a 3-star Michelin chef any day.

Nadia Giosia

You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.

Nadia Giosia

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

Alvin Leung

I went from two stars to one star to two stars to three. In the history of the 'Michelin Guide,' I don't think there has been any chef to go up and down - and then up again.

Alvin Leung

I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.

Jose Andres

When you go out for a good meal, chances are that there will be a deep fat fryer in the kitchen. Every Michelin star restaurant will have one.

Gregg Wallace

Like I say, Michelin is Michelin. It's nice people are recognized, but at the end of the day, the star doesn't define you, it's what you do with it, and it's what you do in life in general. I think it helps you with the business, but it doesn't help you as a person.

Dominique Crenn

In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn than illicit love.

William Allen White

I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.

Gordon Ramsay

I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.

Carmen Ejogo

I opened Leith's in Notting Hill in 1969 and it eventually worked its way into being awarded a Michelin star. At the time, there were a few women running small bistros - but I was the first woman to have a 'serious,' expensive restaurant.

Prue Leith

I've always said this: I've never seen a Michelin three-starred restaurant that was a buffet. They usually serve à la carte. I do think the delivery of a specific service, a specific advice for a specific reason, is the way you get the equivalent of a Michelin three-starred relationship.

Ken Moelis

There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, "And yet, all is not as it should be in the kingdom," and I didn't want to do any of that.

Pete Wells

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

Bobby Flay

I have an admiration for Mr. Eastwood that borders on the kind that I have for the Grand Canyon. Like it, he is craggy, worn, awesomely impressive and unique, a living four-star tourist attraction that, in the formulaic words of the Guide Michelin, 'vaut le voyage.'

Michael Korda

A Quote by Padma Lakshmi

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