Top 845 Pastry Chef Quotes & Sayings - Page 5

Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.

I came to understand that the words executive and corporate never belong next to the word chef.

While you can have the cult of the celebrity chef, the food still must taste good.

TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.

Being a chef is about feeding people, which is part of the story of all humanity.

If you hunger for certain types of clothes, for which you have little use, put yourself on a diet. Just as you resist too much whipped cream and French pastry to keep your figure in shape, you can say no to those yearned-for but unneeded purchases that lead to a wardrobe that is shapeless and without form.

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.

I love my food and wine; I have tried my hand at being a chef and failed miserably.

I've never tried to be a celebrity chef, people call me that but I was that young boy that the media chose.

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

You'll see me on 'Top Chef' someday. My Midwestern hospitality needs an outlet, you know?

As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.

You might say, 'Can't we have a more human Christianity, without the cross, without Jesus, without stripping ourselves?' In this way we'd become pastry-shop Christians, like a pretty cake and nice sweet things. Pretty, but not true Christians.

When I started as a young chef, I was Italian, and I was a woman, and everyone else in New York was French and a man.

You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.

Being a chef never seems like a job, it becomes a true passion.

A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.

The first year I sold a photo to was a lady who thought I was a chef, for some reason. I've no idea why.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?

Essentially, for me, the whole point of being a chef is to have your own restaurant.

I thought I'd be a chef by night and paint by day. Now I just have fabulous dinner parties.

First need in the reform of hospital management? That's easy! The death of all dietitians, and the resurrection of a French chef.

In Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.

Fame hurt. People thought I was a sellout chef and stopped coming to my restaurant.

I've been nominated for 12 Emmys, and we won - for 'Top Chef' - the only time I didn't go.

If you hunger for certain types of clothes, for which you have little use, put yourself on a diet. Just as you resist too much whipped cream and French pastry to keep your figure in shape, you can say no to those yearned-for but unneeded purchases that lead to a wardrobe that is shapeless and without form.

When I was growing up, my grandmother cooked every day. She is the best chef ever.

If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

I always had a fantasy of being a chef, because I like kitchen life.

Well, I don't think I'm a chef. I'm just someone that... I found a way of speaking. It was not a pen. It was not a brush. It was food.

I am well aware that a chef is only as good as his last meal.

If you've attended the Cordon Bleu, you would know that no woman is supposed to be a chef - only men.

Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.

Get to know the Chef and you will start to enjoy dining out even more.

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.

Generally a chef's book is like a calling card or a portfolio to display their personal work.

I have a full Tuscan lunch and dinner every day in my home; my husband's a fantastic chef.

As a chef my sense of taste and smell are extremely important. But of all the senses, sight is the one I'd fear losing most.

The winner is the chef who takes the same ingredients as everyone else and produces the best results.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

I bet a chef could get more pussy than a guitar player right now.

I love 'Top Chef.' I think it rewrote the book on how food shows are presented on TV.

I love food shows: Anthony Bourdain, Iron Chef, Chopped, you name it.

I'm one of those people who're good at everything but I'm not great at anything. I thought I'd be a chef or a teacher.

Even growing up, I was always the helper-outer, the sous-chef to my parents.

I'm very honest about my food background; I've never tried to pretend like I was a chef.

Being a sport star and a chef both require passion, commitment, work and natural ability.

Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible.

There's not a single chef I know of that does not think about the politics of the food they're serving.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

David Levi is a teacher as well as a chef, and, like most teachers, he loves to talk.

Sometimes you just dread reading scripts; it's like the chef who doesn't want to cook at home.

There were reports that my elder daughter Ashwami was in 'Dabangg 3,' but she is a chef, and never wanted to be an actor.

Almondine is the kind of spot that seems to be on every corner in Paris - packed with classic French pastries, unpretentious and yet insanely good. The pain aux raisins is my favorite, a tight coil of croissant dough layered with a whisper of unctuous pastry cream and jammy-glazy raisins.

A chef who doesn't wash his hands is like a cop who steals. It's a cry for help.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'

Im not the worlds greatest sea food chef, I just like fresh fish.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.