Top 1200 Iron Chef Quotes & Sayings - Page 17

Theory attracts practice as the magnet attracts iron.

Chris Jericho know Iron Sheik the legend. He know if he get smart with me, I break his back.

When I moved to the United States, I first went to California to be the chef at Campton Place. As much as I loved California, I really missed the seasons. So when I moved to New York, I had that again.

The concentration of the ferment iron in living substance is very small, being in the region of 1 g to 10 million g of cellular substance.

I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.

I keep busy. That was my nickname in college, 'Iron to the Fire.' I like to keep several things going at once.

Their every instinct - and I have to say this is without exception - is to iron out the bumps, and It's always the bumps that are the most interesting stuff.

'The chef on duty will constantly point out the time, name the next project, and finish with 'push!' The entire team then calls it back. It is a simple one, but it gives me goosebumps every time.

Ball position is everything in iron play. If you aren't careful about it, you can create some major problems in your game just by getting an inch or two off.

Aaron Taylor-Johnson and John Cena, in 'The Wall,' are superheroes. They're very grounded, but the amount of training and stuff that soldiers bring to the field, they're like Iron Man.

The essence of tyranny is not iron law. It is capricious law.

There's not much you can do about time - it just keeps on passing. But experience? Don't tell me that. I'm not proud of it, but I don't have any sexual desire. And what sort of experience can a writer have if she doesn't feel passion? It'd be like a chef without an appetite.

I have to make sure I get the right amount of protein and iron, and I take supplements for that. I think people would be surprised if they saw my diet, though; it's very normal.

Whatever you do, do with determination. You have one life to live; do your work with passion and give your best. Whether you want to be a chef, doctor, actor, or a mother, be passionate to get the best result.

Daughter of Jove, relentless power, Thou tamer of the human breast, Whose iron scourge and tort'ring hour The bad affright, afflict the best!

My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.

An academical system without the personal influence of teachers on pupils, is an arctic winter; it will create an icebound, petrified, cast-iron University, and nothing else.

What will help you to press forward and continually hold fast to the iron rod? Center your life on the Savior and develop daily habits of righteous living.

My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.

If you want to express yourself, it is difficult to be by yourself. You must have people around you who understand the same music. It is like being the chef d'orchestra. They need you, but you need them desperately.

The brain and muscles must develop simultaneously. Iron nerves with an intelligent brain — and the whole world is at your feet.

There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.

I think for a chef, to have a signature dish is a tough question to answer. On one, you don't want to be associated necessarily with just one thing that you think you might do well. On the other side, you've got to commit to owning up to certain things.

I was dishwasher, then promoted to chef in a local kitchen in a restaurant in Seattle, and I was working on a building site as well, putting in insulation and painting houses, and then doing some classes at a community college nearby.

I spend so much time in Los Angeles and normally stay at a corporate apartment when shooting 'Top Chef: Just Desserts,' but when I have the chance to stay somewhere more luxurious, I love The Montage in Beverly Hills.

Wild liberty breeds iron conscience; natures with great impulses have great resources, and return from far.

As rust corrupts iron, so envy corrupts man.

You're thinking about a dish, you're thinking about an ingredient, and in many ways, you end up becoming a naked chef in front of the customer, because what you put on the plate is you. It's who you are and where you've been.

My aunt was a chef and she inspired me deeply so she was a huge motivator but more than anything it was a quest for independence and freedom that lead me to an L.A. Culinary School.

The stressful part of that is that you're not a chef. People who have learnt to be chefs have spent years in kitchens just on the vegetable section and then move up to the fish section, etc, whereas you have to do everything and it's really full on, but it's an amazing experience.

I want to go as far as it will take me. I would love to go pro, but if that doesn't happen, I am a gourmet chef and would like to open my own restaurant.

My husband Alec and I usually drink hemp milk, which contains omegas and calcium and iron, or hazelnut or almond milk.

When I was younger, and Iron Maiden and Def Leppard and all that stuff was coming out, I was learning all those songs and trying to play guitar and develop my chops. I was a big fan.

Today we should make poems including iron and steel And the poet should know how to lead an attack.

Love is the victor in every case. Love breaks down the iron bars of thought, and sets the captive free.

My Mum was the main reason why I became a chef. She influenced all of my family to feel free in the kitchen - it was the centre of our home and I have wonderful memories of helping Mum cook and experiencing the love and patience that went into the food.

I come in a world of iron to make a world of gold.

If you don't judge my gold chains, I'll forget the iron chains.

The Iron Dome system is a proven way for Israel to defend its citizens from hostile threats and will advance missile defense technology for us and other allies.

Rules with an iron fist, but sometimes in that fist is a rose.

I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.

My boyfriend is a chef, so he cooks for me, but I cook too. The only time I felt pressure was when he asked how I wanted vegetables chopped, so I described in sizes whereas he knows the right words. I felt a bit daft then.

When I was twelve, I decided to become a chef. I stole a book from the library about the greatest restaurants in France. I'd flip the pages and dream. I should return that book to the library some day.

I think the first concert I ever went to was maybe a Five Iron Frenzy concert or something when I was in high school.

Golden fetters are no less galling to a self-respecting man that iron ones; the sting lies in the fetters, not in the metal.

Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.

No one can escape the iron rule that once you make a forecast, you know you're going to be wrong; you just don't know when and in which direction!

My hair is really easy. I used to wear it very curly on air, but they prefer a smoother look on television. I just flat iron it and do big barrel curls.

To flight approach shots lower with the scoring clubs - what I consider my 7-iron through wedges - I stand two or three inches closer to the ball than normal.

I get along great with my family. My parents are really proud of me and my brother, who's a chef here in New York. I don't see my parents often, but they're very supportive, especially as I get older.

I was in the Rockin' Vicars, which was the first British band to tour behind the Iron Curtain. A lot of photos were taken of us next to milk churns.

Being on "Top Chef" opens a lot of doors and gives you a wider audience than you may have had before. It was super-scary when I first finished the show, having no idea what to expect and wondering why my Facebook was blowing up.

The softest, freest, most pliable and changeful living substance is the brain-the hardest and most iron-bound as well.

The iron did not remember the blood it had once moved within, the phosphorous had forgot the savage brain.

We are of opinion that instead of letting books grow moldy behind an iron grating, far from the vulgar gaze, it is better to let them wear out by being read.

When I was a kid I was very particular. I was actually beyond particular. I would iron my money and spray it with Polo cologne.

The scotch egg is such a Scottish food. It's as though a great Scottish chef said: I need a tasty snack. Let's take an egg... and wrap it in meat!! Makes it a bit harder.

The church has no power over our lives any more, which is something of a blessing for those who do not enjoy red-hot pokers or iron thumb-screws.

I love food. I love to eat. I'm married to a chef. I can't go without food.

Pause you who read this, and think for a moment of the long chain of iron or gold, of thorns or flowers, that would never have bound you, but for the formation of the first link on one memorable day.