Top 752 Chef Quotes & Sayings - Page 4
Explore popular Chef quotes.
Last updated on November 21, 2024.
Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.
Everyone has days when things can go wrong. That doesn't make you a bad pastry chef - that makes you human.
I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.
Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.
Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
Well, yeah. You said you wanted Italian. See. Chef Boyardee. He makes one the best stuff. (Tabitha)
I love 'Top Chef.' I think it rewrote the book on how food shows are presented on TV.
The fact is I never intended to be a chef. After Oxford University I had this weird idea of running a nightclub.
I feel like I've met most people I look up to musically. I just want to meet Chef.
I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.
I've never tried to be a celebrity chef, people call me that but I was that young boy that the media chose.
In normal life, 'simplicity' is synonymous with 'easy to do,' but when a chef uses the word, it means 'takes a lifetime to learn.'
I do most of the cooking at home, and both my mom and my mother-in-law are excellent chefs. However, I wouldn't call myself a chef.
Being a great baker and pastry chef requires the upmost open mind. I try every dessert that comes my way!
First need in the reform of hospital management? That's easy! The death of all dietitians, and the resurrection of a French chef.
The midfield are like a chef, trying to prise open a stubborn oyster to get at the fleshy meat inside.
During the course of filming 'Top Chef,' I gain 15 lbs., so I'm used to needing two dress sizes.
I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.
When I started as a young chef, I was Italian, and I was a woman, and everyone else in New York was French and a man.
Generally, I cook from the soul and measure by eye, throwing in this and that along the way. But I want to be a certified chef. That's one of my goals.
The Brits like to see their local chefs do well - when a foreign chef comes in - even Joel Robuchon - they are harshly critical.
Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible.
There were reports that my elder daughter Ashwami was in 'Dabangg 3,' but she is a chef, and never wanted to be an actor.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
I have a full Tuscan lunch and dinner every day in my home; my husband's a fantastic chef.
I always thought the name of my first book would be 'The Insecure Chef,' because when I started cooking, I was so nervous.
The first year I sold a photo to was a lady who thought I was a chef, for some reason. I've no idea why.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
I know from personal experience, if a chef yelled at me in a kitchen, the first thing I'd want to do is hit them with a pot.
You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.
Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.
Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.
Im a chef. Ive been cooking for 26 years, and, you know, theres probably not a lot of things that I havent tried in my life.
With people in the world such as 'Jamie Oliver' and [TV chef] Clarissa Dickson-Wright there isn't much hope for animals.
I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true.
Historically, almost every cookbook and chef have taught that when you're cooking a piece of meat, the first step should be searing.
The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
My grandmother was a chef, and she taught me to cook. One day I want a restaurant, a small Italian grill. That's my aspiration.
BottleRock has these incredible VIP cabins where a chef is preparing sushi for you in your cabin or lounge decorated by Restoration Hardware.
My grandmother was a chef, and she taught me to cook. One day I want a restaurant, a small Italian grill. Thats my aspiration.
Since I don't have access to the White House pastry chef anymore, it's done wonders for my figure.
As a chef my sense of taste and smell are extremely important. But of all the senses, sight is the one I'd fear losing most.
A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.
I bet a chef could get more pussy than a guitar player right now.
I used to take culinary arts at Job Corps so I'm a certified chef. I could cook chicken alfredo.
I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?
Your parents would not be happy if you came home and said you wanted to grow up to be a chef or a rock star.
The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.
When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
Being a sport star and a chef both require passion, commitment, work and natural ability.
At some point of my life I've always fantasized that I'd be a boxing champion of the 160-pound division. Or a chef, I love cooking.
When I was growing up, my grandmother cooked every day. She is the best chef ever.
Well, I don't think I'm a chef. I'm just someone that... I found a way of speaking. It was not a pen. It was not a brush. It was food.
There have been times when, as a chef, I've bawled at staff because something's not quite right. But later I'd reflect and feel guilty.
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
If I could be something other than an actor, I'd be a chef; I've got a big interest in food. I'm a proper fan boy.
