Top 327 Chefs Quotes & Sayings - Page 3
Explore popular Chefs quotes.
Last updated on December 18, 2024.
I just think that we show an awful lot of deference to chefs in our culture and maybe not enough deference to customers.
Chefs don't actually say 'That's a spicy meat-a-ball,' except to indicate that there's a bomb threat in the restaurant without alarming the customers. Terrorism is the spiciest meatball there is.
My grandfather, father, and uncle were chefs, and my other uncle was a butcher.
It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed.
Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.
I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages chefs to be more creative.
It's great that Mary Berry got a primetime TV show, but I don't think there are enough women chefs on TV.
I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.
When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
Chefs don't eat at normal hours, so the only time you feel like you really need a meal is after service, when you're exhausted and just crave something to help you wind down.
In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
I love 'Iron Chef' and I love 'Chopped.' I watch both of them. I think it is crazy what those chefs go through.
The team wasn't just riders. It was the mechanics, masseurs, chefs, soigneurs, and doctors. But the most important man on the team may have been the chiropractor.
The internet has become such a great tool not just for chefs but for everyone. The net has given everyone the tools to see and almost experience new and different ideas.
More and more, museums will look at restaurants and chefs differently - as if they are curating art.
My biggest role models are not chefs, but women like Coco Chanel, Simone de Beauvoir, Nina Simone.
I came to the U.S. in the 1990s. I worked all around, including at Stars, and in 1996, I became the chef of Yoyo Bistro, which used to be Elka. During my one-year tenure there, I met a lot of French chefs at the time.
Chefs love to have that control and power to control the message they want to deliver.
You see fewer and fewer chefs who are really big - most stay in shape.
Great food needed more than chefs; it needed gourmet diners.
One of the best things about 'The Chefs' Line' has been seeing how these generations-honed recipes fare when they go up against professional ones.
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
I hate the opera. I think I must have a tin ear. No matter how hard I concentrate it still sounds like a bunch of Italian chefs screaming risotto recipes at each other.
Some people who are obsessed with food become gourmet chefs. Others become eating disorders.
I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.
You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem is still around.
I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.
to "set the standard for beauty in classical and modem cookery, and attest to the distant future that the French chefs of the 19th century were the most famous in the world.
I have met a lot of top chefs around the world during my travels. Each one of them has said 'Ratatouille' is their favorite movie and the only movie that truly captures what they do.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.
As chefs, we cook to please people, to nourish people.
Food trucks are an essential part of people's days. They are important to the fabric of feeding people, like hotel chefs cooking breakfasts or for weddings.
I've always hoped 'Chopped' would telegraph our enormous affection and love and admiration for chefs and food, but at the same time, we are inflicting extraordinary cruelty on them.
I am not saying celebrity chefs don't encourage children to cook. However, their programmes are so entertaining, you end up stuffing your face with Pot Noodles instead of learning from them.
It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
On 'Sweet Genius,' you have to be tough with the chefs, but my goal was to guide them and choose the genius who will win $10,000 - not a bad sum at all for one day's work.
Do we really require so many gardening programmes, makeover programmes or celebrity chefs?
In Japanese sushi restaurants, a lot of sushi chefs talk too much.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
I know a lot of artists and chefs don't talk about this, but sometimes you just don't get to the finish line. That honesty and tenderness is something we're kind of not supposed to express.
Probably a mistake, you know, that people make in America, to think that all great chefs are a male... I'm still the only male in the family who went into that business.
I am the emperor of Germany, but you are the emperor of chefs.
All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please.
It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.
Forget Paula Dean; when it comes to on-air celebrity chefs, no one makes my stomach go pitter-patter more than Chef Anthony Bourdain. He is absolutely fearless.
All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that they do is an extension of them as a person.
The people who make it to the top - whether they're musicians, or great chefs, or corporate honchos - are addicted to their calling ... [they] are the ones who'd be doing whatever it is they love, even if they weren't being paid.
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.
Pastry chefs are very particular people - we like a controlled environment; we don't like an audience.
My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before.
It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
