Quotes about chef

We can't all be bakers or chefs. Many of us have modest ambitions. But we can all buy a piece of the pie.

Many a death was precipitated by the food, the job, or the medication whose main function was to postpone it.

A chef’s magic is his ingredients, how he can substitute one for another, then break with convention by changing it all around again without once referring to the recipe. And then just at the death complete the beauty by adding another element never previously thought of. Well words are the writer’s sorcery, our dark arts and our sleight of hand. They’re our enchantment and our temptation. Sometimes both the chef and the writer overindulges himself and it gets out of hand, but that’s how we like

While some people are good at painting, playing an instrument or singing, I have been told more than once I am good at storytelling. I hope that you enjoy my stories as I recall them.

A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed the signature cooking style she imagines as the cornerstone of her own chain of restaurants. She gauges her progress not only by whether she is moving toward her aspirations, but also by her improving skills. Our chef may not yet have the stature of Chef Auguste Escoffier or Emeril Lagasse, but she can remember a time when she could not name the five French

Every week I want to learn something new. And every week I want to teach someone something new.

I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.

I started in our neighborhood, buying a pastrami burrito at Oki Dog and a deluxe gardenburger at Astro Burger and matzoh-ball soup at Greenblatt's and some greasy egg rolls at the Formosa. In part funny, and rigid, and sleepy, and angry. People. Then I made concentric circles outward, reaching first to Canter's and Pink's, then rippling farther, tofu at Yabu and mole at Alegria and sugok at Marouch; the sweet-corn salad at Casbah in Silver Lake and Rae's charbroiled burgers on Pico and the garli

A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as the Naked Chef. As best as I can comprehend, he's a really rich guy who pretends he scoots around on a Vespa, hangs out in some East End cold-water flat, and cooks green curry for his 'mates'. He's a TV chef, so few actually eat his food. I've never seen him naked. I believe the 'Naked' refers to his 'simple, straightforward, unadorned' food; though I gather that a gre

I've swallowed fish-eyes wholelike an endoscope.I once ate a trout cooked inside a dolphin. Felt like a shark eating another shark,inside the cold-blooded womb of yet another shark.

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect. Sliver it for pasta, like you saw in Goodfellas; don't burn it. Smash it, with the flat of your knife blade if you like, but don't put it through a press. I don't know what that ju

A burnt and experienced hands are more important than the vessels in the kitchen.

Why don't you like the foods I like?" he asks sometimes. "Why don't you like the foods I make?" I answer.

'Chef' is a dish of arroz con pollo served with a smile but not much style. The critic in the film would give it a low grade, for agreeability without ambition.

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.

Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.

Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan.

My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!

As a chef and father, it kills me that children are fed processed foods, fast food clones, foods loaded with preservatives and high-fructose corn syrup.

At the end of the day, it seems like there's a critic archetype for food movies, like with 'Ratatouille' or anything. You know, if you were doing a puppet show about chefs, one puppet would be the chef, one would be the critic.

I don't like food that's too carefully arranged it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.

Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.

'Chef' doesn't mean that you're the best cook, it simply means 'boss.'

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.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.

To me, there's no great chef without a great team.

I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

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

Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at I like what I do. I like how it makes people feel.

When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

I have a pet lizard named Puff, five goldfish - named Pinky, Brain, Jowels, Pearl and Sandy, an oscar fish named Chef, two pacus, an albino African frog named Whitey, a bonsai tree, four Venus flytraps, a fruit fly farm and sea monkeys.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.

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.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

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

You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.

People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.

They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.

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

It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.

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.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

Being a chef would be too much hard work.

You don't become a chef to become famous.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

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

The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

I feel very passionate about maintaining the same level of standard and respect for the food as an Iron Chef myself.

As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.

I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.

When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.

You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-edged sword for me: There's a whole group of people who will not come to the restaurants because they assume I'm not in them anymore, all I do is TV.

Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.