Top 845 Pastry Chef Quotes & Sayings - Page 4

A sushi chef has to spot the best-quality fresh fish instantly.

As a chef, if I can taste something, I can basically figure out whats in it.

I have long held the ambition of my own TV chef programme.

I am a very eco-friendly chef but a guilty air traveller.

The people of Pennsylvania don't owe me a mansion with a chef and a gardener.

When I'm in L.A., I go to Spago because the chef is a friend of mine.

If I was not an actor, I would have been working in a five star hotel as a chef.

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

As a chef, I feel that it is my duty to make the most of what the earth gives us.

If not a chef, I would have been a painter maybe. I have interest in painting, and I do it well.

I always loved cooking, from an early age. I kind of wanted to be a chef.

My first school play was 'Perkin and the Pastry Cook' that my primary school put on, and I played a boy, and it was so much fun, and I'd love to play a boy again. I think that would be great.

If I'm in the 'hood, I like Chef Creole's Haitian rice and stewed chicken.

I feel like a princess with a knife. I've wanted to be an Iron Chef forever.

When I was growing up, Chef Charlie Trotter inspired me a lot.

Chef Michel Richard is always at the top of his game.

I actually studied cooking and, like, was thinking about becoming a chef.

I would love to date a chef. I'd probably get really fat, but I don't care.

You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.

It's not like I'm going to be the new tele chef or anything, I don't want that at all.

I know how to sew, knit, I'm a great chef, and a good dancer.

People don't think of their office as a workplace anymore. They think of it as a stationary store with Danish. You want to get your pastry, your envelopes, your supplies, your toilet paper, six cups of coffee, and you go home.

I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big on the philosophy of 'everyone's in it together in the food world.'

The chef can be very innovative, but the decision is made by the customer.

A sponge is quite simple. You weigh ingredients, mix, and put it in the oven. With pastry, you manhandle it, shape it, fold it. You have to be involved with it; there is more jeopardy, more risk. But it's like making a casserole. There's a flurry of activity to begin with; then it's about leaving it to rest.

I don't know any chef who doesn't like fast food.

I do a little bit of everything... kind of like being a chef on the court.

A good apprentice cook must be as polite with the dishwasher as with the chef.

'Chef' doesn't mean that you're the best cook, it simply means 'boss.'

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.

The most poisonous source in any kitchen is a chef's ego.

House of Blues has soul right down to the chef in the kitchen.

The president of the United States can't even fire his chef. I'm not kidding.

My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.

People with chile peppers on their chef pants shouldn't be allowed in the kitchen.

Mario you are a great chef but you look like a homeless James Gandolfini.

The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.

I didn't harbor a huge desire to become a chef until I graduated from college.

You don't call yourself the Demon Chef by being gentle. I am tough.

I am so proud of 'Top Chef' - I think it's got great cred.

I'm not on chef level, but I'd make a good line cook. That's not too shabby.

When you think about French pastry, one of the most classic traditional pastries is the eclair. An eclair is like a blank canvas that can be easily adapted to any environment. Ingredients are the most important aspect of a perfect eclair, and they need to be used at their peak.

I've participated at summits where I was the only chef. I was surrounded with thinkers and writers and innovators.

I'm a chef, so I really like knowing where my food is coming from.

I think that 'celebrity' and 'chef' should be a permanent oxymoron.

IMBECILE!" the chef shouted. "Next time why don't you just put your whole HAND in the food, hey? Yes, your whole hand, or maybe your FACE! I arrange the food on plates with care, are you understanding what I am telling you? It is part of the art form of cooking, yes? A lovely plate of food is a thing of beauty! And then you, NUMBSKULL, come along and put your fat greasy FINGERS all over my plate, and SHAKE the plate, and move my food all around the plate until it looks like pigs' vomit!" "Chef Vlad!" I cried out in delight.

Brushes are crucial for applying glazes, sauces, and oils. The pastry brushes that you find in homestores can be pricey so pay a visit to your local hardware store and pick up a few paint brushes which are less expensive and work equally as well.

I was a part- time chef. I can cook you the best steak you've ever had.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

If I had to have a favorite chef, I'd probably say I like Guy Fieri.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

Gordon Ramsay makes me laugh because he knows that I'm not a chef.

I guess technically I am a female chef, but I don't really think of myself as such.

I admire my fellow judge Paul Hollywood enormously, though we often argue. He believes presentation and uniformity are paramount; I'm more interested in taste. I don't mind if one bun is smaller than the others, or if there's a little pastry cracking, though I don't want a soggy bottom.

I wouldn't call being a chef gratifying in a lot of ways. It's an act of love.

I'm not a chef, and I'm not an expert at anything. I'm just a mom and a wife.

I'm not a chef. But I'm passionate about food - the tradition of it, cooking it, and sharing it.

Ask any comedian, tennis player, chef. Timing is everything.

Being a chef would be too much hard work.

Every chef I know, their cholesterol is through the roof. And mine's not so great.