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.
Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through it.
A lot of young chefs today get carried away by trends, by influences, by movements.
I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
We define content very broadly. Representing chefs, designers, makeup artists - it's all important.
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.
All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.
I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true.
Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
The Brits like to see their local chefs do well - when a foreign chef comes in - even Joel Robuchon - they are harshly critical.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.
I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.
I think the trouble with artists or chefs who whine about criticism is that if you love the good reviews, you have to at least read the bad ones.
I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.
I either like reading fun war-based sci-fi, books about the lives of chefs, or dry historical non-fiction.
We [chefs] are competitive, although I think you need to be careful with competitiveness as it can become quite negative.
There's not a lot of chefs in the kitchen and very few people are involved in 'Hot Ones.' There's no research team or anything like that.
I cannot bear the language TV chefs use - they don't seem able to look at a plate of vegetables without accusing it of sexual activity.
I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need.
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
Long Island for me, it's producing more chefs coming out of there than Paris.
Modern cookbooks are marketing tools for chefs. They're in the bestseller lists but no one cooks from them.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.
A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking.
To be tempted and indulged by the city's most brilliant chefs. It's the dream of every one of us in love with food.
Many chefs are either technically or artistically better than me, but I know my food has soul.
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.
Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.
As chefs, a lot of the times we lose sight of the fact that we are in the food business and that it needs to make money to survive.
A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great.
I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
Television is kind of a disappointment. I often want to watch it, but I find it quite hard - I don't like soaps, reality TV or celebrity chefs.
The country's top chefs, designers, media personalities and businesses are part of this dynamic city. We know that Chicagoans are used to the highest standards.
A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.
Nine out of 10 English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes.
I have always been fascinated by chefs and I make it a point to meet them at all the hotels I visit.
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
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.
I'm a Twitter addict. Jose Andres is a serial tweeter. It's funny to see which chefs have embraced it, and the different paths they take.
Both my parents are chefs... I grew up in a restaurant and was always surrounded by cooks. I love food.
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.
It's really an honor to be included in such an incredible lineup of chefs. The team Borgata has assembled is by far one of the best on the East Coast.
People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.
There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's what the chefs have in them.
My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me.
I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.
We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.
Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.
Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food.
Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four or five.
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