Top 845 Pastry Chef Quotes & Sayings - Page 3

Chef's choice is my favorite. I'm super adventurous.

Pate a choux is a mixture of simple ingredients - flour, water, milk, eggs - but the proper technique is essential. Unlike other doughs, the pastry is pre-cooked on the stovetop before being enriched with eggs, piped, and baked.

I always knew I wanted to be a chef.

The role of a chef isn't to reinvent dishes but to tweak.

'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.

I'm obsessed with 'Top Chef'.

Roberto Donna is a great Italian chef.

You don't go into being a chef for the money.

I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe.

Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels like one of those things culinary students do once or twice and then never again.

First of all, I can't really claim to be a great chef.

I wanted to be a chef; I became a hero.

If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.

Before any exposure on TV, I'm a real chef.

I never even dreamed of being a chef, and that's fundamental.

I was captivated by Sherrie Flick's meticulous and intelligent study of Margaret and Vivette, and the men they share. Reconsidering Happiness is a courageously intimate novel about the young women of modern America, their friendships, their betrayals, and their anxious cravings for everything from sex to pastry.

A great chef is an artist that I truly respect.

I was living in Paris for, like, a year and a half, and I couldn't speak French, so it was just hard to get a baguette or a pastry or whatever. All the stores close at 6 o'clock, and they're not very into hospitality, so it's not a convenient city. It's so pretty, though, but I was raised in Tokyo, so it was hard to understand.

I always say that I don't believe I'm a chef. I try to be a storyteller.

The bread and the pastry, the cheeses and wine, and the sugar go into the Supper of the lamb because we do. It is our love that brings the city home. It is I grant you, an incautious and extravagant hope. But only outlandish hopes can make themselves at home.

I'm not a TV guy. I'm a restaurant chef and a businessman.

If you're not the one cooking, stay out of the way and compliment the chef.

I am classically trained in French pastry, but I am American and have a natural curiosity and playfulness that comes through in my cooking. I like to present flavors that people are familiar with in unique combinations and forms that may surprise them.

I'd be a chef if I wasn't a musician, that's for sure.

Fruits each in its season, are the cheapest, most elegant and wholesome dessert you can offer your family or friends, at luncheon or tea. Pastry and plum-pudding should be prohibited by law, from the beginning of June until the end of September.

I was the head chef on the S.S. Diarrhea.

If I want popularity, I go to a chef's convention.

Pastry school is great for a foundation and introducing you to basic techniques, but it is really up to the chefs to practice, practice, practice and refine their techniques.

You can't beat a good doughnut. It has to be a jam one with light pastry and caster sugar on the outside. If I'm really tired, I have to hunt one down, because it gives me that sugar rush to keep me going.

As a young manager, I had no idea what it meant to be a chef.

Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.

I am a chef who happens to appear on the telly, that's it.

Oh yeah, the 'Chef' movie was awesome.

I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have.

My father cried when I said I wanted to be a chef.

I have a chef who cooks for me. I like to eat healthy.

I was lucky enough to marry a wonderful chef.

You wouldn't know it but I'm no good at... cooking. My chef does that.

I've shared doTERRA products with my coaches, chef, and especially teammates.

I definitely recommend a quality chef's knife.

Every chef should have an understanding of pastries or desserts.

As a chef, if I can taste something, I can basically figure out what's in it.

I'd have worked with an orchestra, been a chef, or a zoo keeper.

I'm a normal guy. I'm not a chef.

My grandfather was a great chef.

I love 'Top Chef.'

Being a chef is the best job in the world.

Many traffic signs have become like placebos, giving false comfort to the afflicted, or simple boilerplate to ward off lawsuits, the roadway version of the Kellogg’s Pop-Tarts box that says, “Warning: Pastry Filling May Be Hot When Heated.

A lot of my friends at home call me 'Chef G.'

Singaporeans are food people, period. My first memories, let alone of food, were of sitting on the floor of the kitchen with my mother, watching her pound aromatics to make sambal and later on, learning to stuff wonton pastry.

If acting doesn't work out, I'm probably going to be a professional chef.

I never cooked at home - my father was the chef.

Chef: Any cook who swears in French.

I really don't care for the proper chef coat.

I did all the Chef Boyardee commercials, in America, when I was young.

If I weren't a matchmaker, I'd be a chef.

Chicago is a lot of my background as a chef.

In the orchestra of a great kitchen, the sauce chef is a soloist.

In the centre of a spacious table rose a pastry as large as a church, flanked on the north by a quarter of cold veal, on the south by an enormous ham, on the east by a monumental pile of butter, and on the west by an enormous dish of artichokes, with a hot sauce.

I am the most unselfish chef in Britain today.