A Quote by Ranveer Brar

I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.

Ranveer Brar

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After Chefs College Culinary Found Learning Met Most Place Taken Travelled

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Ranveer Brar
Indian - Chef
Born: February 8, 1978

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

Daniel Boulud

Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.

Cat Cora

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.

Daniel Boulud

Cat Cora

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

Jon Favreau

Chefs don't become chefs just to earn stars - that's not the goal.

Alain Ducasse

The reason that chefs become chefs is that they're not allowed into rooms with windows.

A. A. Gill

The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night.

Joe Bastianich

I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary world and chefs that I knew nothing about. Then I moved to New York and went to culinary school, and everything just fit like a glove. It's been on ever since.

Roy Choi

Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning.

Marco Pierre White

I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.

Jon Favreau

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

Jose Andres

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

Ben Silbermann

I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.

Alain Ducasse

We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in Mexico. That gives the show [Top Chef] a different level completely; the gastronomic level is very high. It makes it all more interesting and the competition is just harder and harder.

Ana Claudia Talancon

Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.

Ron Ben-Israel

A Quote by Ranveer Brar

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