Top 845 Pastry Chef Quotes & Sayings - Page 10

My husband is a vegetarian. So it has really pushed me as a chef. Just thinking about the food that I really relied on as my hunny-hunting foods, that looks different with a vegetarian.

I grew up a block away from Hell, and my pop-pop was a chef in Hell's Kitchen.

What if every high-caliber chef told our investors that for every fancy restaurant we build, it would be a requirement to build one in the hood as well?

I always say this to the young chefs and mean it: The customer is excited, he says you are an artist, but we are not, just craftspeople with a little talent. If the chef is an artist, he doesn’t succeed. Why? Because he is inspired today but not tomorrow. We cannot do that.

In 'Ratatouille,' there are two different themes that express the two sides of Remy's personality: the creative side: the chef, and the 'thief' side: his nature as a mouse.

I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.

When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament.

You don't become a chef to become famous.

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.

'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.

I think that the stigmas against model-actresses - and even just, like, entertainer, celebrity chef, and musician - those kinds of walls have been broken down, and you can do multiple things. So while I can, I don't see why I would stop.

Like all these women in Hollywood, people don't realize that they work out like six hours a day with a personal trainer and have a chef. They can pay for all of that stuff, and that's why they look like that.

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.

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.

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.

The chef has kids complaining to their parents the food they get in school is better than what they get at home. He's turned this group of kids into curious, adventurous eaters.

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 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.

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.

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. Whereas the chef makes cake and sometimes tastes it with a finger, but that's it - the rest is for the people.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

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.

Most people will pay tribute to Anthony Bourdain as a chef, as the author of 'Kitchen Confidential,' and as the host of several food and travel shows - most recently, 'Parts Unknown' on CNN.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

America gave me the opportunity to open successful restaurants, start a TV show, and write books. I can even fill an auditorium when I give a speech, which in America is rare for a chef.

Every man has his destiny. But who needs to go to a fortune-teller to find it? Do I go to a chef to find out if I'm hungry?

My mum wanted me to be a doctor because she worked in nursing. So she was quite disappointed when I came back from a holiday in France, and said I wanted to be a chef.

You have to be confident in who you are and what you're doing. Of course, you try to evolve. I would never tell you, 'Today is the best I will ever be.' I'm always trying to be a better chef, a better dad, a better person.

I always tell my family - and they laugh about it - but someday, I will write a vegetarian book. My cousin, who's a big vegetarian, tells me flat out, 'You're my favorite vegetarian chef.'

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.

My goal is to take the nutrition world globally. You've got chefs who do their chef thing, you've got fitness trainers who do the fitness stuff but I'm the only one who does both.

We are foodies, we love to eat, my dad's a chef, and coming from an Italian family, we love to eat.

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.

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.

In an Indian kitchen, the focus is on getting the job or dish done right in whatever way possible; however, in a French kitchen there's a clear hierarchy, and a chef has to know where their skills are and not go beyond them.

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.

Physically, this season of Top Chef was very challenging. We stayed up for 48 hours for the BBQ challenge; we ran around in a hurricane. I got sick, had a fever, lost my voice, stuffy nose, but kept competing.

I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.

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.

News networks giving a greater voice to viewers because the social web is so popular are like a chef on the Titanic who, seeing the looming iceberg and fleeing customers, figures ice is the future and starts making snow cones.

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

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.

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 celebrity-chef thing, even at its worst, its most annoying, its silliest, its goofiest, its most egregious and cynical, has been a good thing.

As a chef, a mom, and a member of Team No Kid Hungry, I believe that every child deserves three meals a day, every day.

I had cooked a lot in restaurants, in Rocky Point and on golf courses on Long Island, and my mother said, 'Be a chef,' and my dad said, 'Be a lawyer.' But instead, I auditioned for N.Y.U.'s Tisch School of the Arts.

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.

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.

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 probably do 10 to 12 Snapchats a day. Spending time with my family or my chef, my workouts, my outfits, or any events I'm attending. Playing music in the car is a big one for me. Dancing sometimes. Or asking people, 'How's business?'

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.

Bluetooth earpieces are so geeky," Dan Cahill said. "But they free up your hands for surfing the web, stealing priceless jewels, and eating pastry," Atticus said, taking a huge bite out of an apple strudel. "And picking your nose," Dan added, which caused Atticus to blow a mouthful of strudel all over the seat in front of them occupied by Dan's sister, Amy, who was trying to sleep

While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.

I truly think you can get a great meal in most cities around the world now. I credit the internet for making it possible for a kid in Iowa to see what a great chef in Paris is doing and emulate it.

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.

I do have a chef, but I still go out. Sometimes I can still blend in, and sometimes I get a little bombarded. It's the best of both worlds.

I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.

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.

I'm Dominique Crenn. I'm a chef, entrepreneur, artist, poet, human being. I have three restaurants in San Francisco: Atelier Crenn, Bar Crenn and Petit Crenn.

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.