Top 845 Pastry Chef Quotes & Sayings - Page 2

All those little congruences and arabesques you prepared with such delicate anticipatory pleasure are gobbled up as if by pigs at a pastry cart.

When you're in theater, you inevitably wind up working in restaurants. I made pastry.

Movies like 'Chef' are not really box-office monsters in the summertime and don't really fit into Hollywood's business model any longer. Even if 'Chef' is successful, it will be successful in the context of what it is. There's a limited upside to a film that's so small, but there's also limited exposure for the people who backed me.

The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.

I worked from 12 to 17, six years in a bakery. I was a pastry cook.

Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.

Friable isn't often used of food, yet its meaning lends itself perfectly to pastry and crumbly biscuits.

When you think of a chef you think of somebody that could cook - you don't think of chef that says, 'Yo, I make only steaks'. No. A chef knows how to bake, he knows how to fry, he knows how to sautee, he knows how to do everything that's pertaining to food, and that's how I felt about my lyrical position. It's like I would say, 'Today I'm gonna make a hot salmon. Tomorrow I make you spaghetti. The next day I make you baked fish'. This is how my lyrical content in my head was already bein' reciprocated to the world, bein' given to y'all like that.

With Zac Posen gowns, it's like making an ornate pastry. Then, sometimes, it's just great to have the perfect chicken soup or consomme. And that's Brooks Brothers.

I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects.

The pendulum of cookery techniques became more significant than the actual experience. And when that happens, the customer's satisfaction becomes secondary to the chef's satisfaction. And in that case, you have an upside-down equation. Because the customer is the basis of our restaurant, first of all, and if the chef becomes the most important person at the table - even more so than the guests - then suddenly you're left with something that doesn't really work.

What good is it if you talk in flowers, and they think in pastry?

I was drawn to bakery and pastry. It's the same discipline you employ in dance - you take the instruction, and you keep on practicing, seeking perfection. You never achieve it, but you strive.

As a literary device, sugar and pastry carried so many nuances - the sweetness of the past, the danger of overeating and addiction, the political and environmental devastation of plantations - it was just what a book needed.

I genuinely enjoy the process of making colourful, delicious food. But I do allow myself an occasional piece of chocolate - today I had a pastry. If I fancy something, I'll have it.

You don't have to do everything from scratch. Nobody wants to make puff pastry!

Everything I do, I want to take it to the farthest possible degree. I can't just do something the plain way. I don't cook a bowl of pasta; it has to be puff pastry swans.

Pastry chefs are very particular people - we like a controlled environment; we don't like an audience.

An hour before his world exploded like a ripe tomato under a stiletto heel, Myron bit into a fresh pastry that tasted suspiciously like urinal cake.

Nothing could be more French than pastry.

I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything.

I'm not a chef: I'm a cook.

Critics are like pigs at the pastry cart.

I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.

I make no bones about it. I have no understanding of pastry.

You know that old expression "It's not whether you win or lose; it's how you play the game". That line was definitely not coined by a chef. Because for a chef, it's only about whether or not you pull through. If you fail, nobody cares how hard you tried.

I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.

I'm living on things that excite me, be they pastry, or lobster, or love...

It's a life choice to be a girl chef, as it is to be a boy chef. It feels pretty natural to me. It's a full-time, full-scale, full physical job, and a lot of times, it can take the place of kids and family. To be in this career is much more difficult for a woman to have a family, marriage - whatever that means. It's not a 9-5 job.

I do love my full English breakfast, but not every day. What I can't do without first thing in the morning, though, is my Danish pastry or a croissant - anything with a laminated dough, enriched with butter to make it beautifully golden and flaky.

The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.

In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures.

There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.

I'd come to believe there was no food more depressing than Danish, a pastry that seemed stale upon arrival

Those Frenchies may know their pastry, but you can't beat a bit of British cheese.

I remember taking a timer into a pastry exam at college, and the examiner had never seen that before, but I was adamant about precision: getting it just right and paying attention to detail.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

Bakers of bread rolls and pastry cooks will not buy grain before eleven o'clock in winter and noon in summer.

As for superpower: I wish I could eat a million pastries and not gain weight. I wish I were Pastry Woman.

Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.

Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.

I used to be a chef.

I do a mean beef Wellington. Gordon Ramsay's is a phenomenal recipe. But that's a lot of prep. The secret to wrap it in Parma ham before wrapping in pastry. I'm so pro smuggling more meat in.

You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.

I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.

One of the reasons I'm called 'Demon Chef' is because in Hong Kong, people were calling me God chef, and I right away took away that term because calling yourself God is blasphemous.

I took a Chinatown bus to New York to enroll in the International Culinary Center's pastry program.

I'm not big on the pasty because they say the pastry in the pasty can bring on indigestion.

I can't justify taking one minute of free time for myself. I'm restless to do things. Anything! Hell, I'll watch Top Chef and I think, "God, maybe I could be a chef," I'll watch a dancing show and think, "God, maybe I can be a dancer." I mean, that's how I got into acting. I visited an improv show and thought, "Hey! I could do this." It sounds like arrogance, but I don't think it is... just an ambition to reach out and touch something new.

I do not like a quiche with wet, undercooked pastry underneath, and that is that.

You may feel that you have eaten too much...But this pastry is like feathers - it is like snow. It is in fact good for you, a digestive!

The fine arts are five in number, namely: painting, sculpture, poetry, music, and architecture, the principal branch of the latter being pastry.

Unless you are a professional, you will find the tart to be a high-maintenance, unforgiving whistle-blower of a pastry.

It often runs in families," she remarked: "just as a love for pastry does.

All food starting with p is comfort food: pasta, potato chips, pretzels, peanut butter, pastrami, Pizza, pastry.

What I like to do when I go out is enjoy my friends and the food around it. If we have to stop and give five minutes to the chef, then I'm down with that. But if the chef has to interrupt every course to tell us how important this new revolution that's happening is, then I'm not so much interested in that.

Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part.

But compared with the task of selecting a piece of French pastry held by an impatient waiter a move in chess is like reaching for a salary check in its demand on the contemplative faculties.

Everyone has a favourite cake, pastry, pudding or pie from when they were kids.

I do like a savoury bake, I love a Gregg's savoury pastry more than something with the word chocolat in it.