Chef Quotes

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.

By the time I was 30, nobody would work with me. I was friendless, I was hopeless, I was suicidal, lost my family - I mean, it was bad. Bottomed out, didn't know what I was going to do. I actually thought I was going to be a chef - go to work in a kitchen someplace.

When the idea of 'Chopped' surfaced, it was originally meant to be taped at some guy's mansion with him and his crazy Chihuahua. A stuffy fellow in a tuxedo was to host, and the losing chef's dish was then fed to the dog! I am not kidding, I saw it! I think it is genius! Twisted, but genius!

You don't become a chef to become famous.

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.

Wrapping rubber bands around a watermelon is not journalism. It is entertainment. But the key to success in media has always been a broad mix of serious reporting and entertainment. The New York Times does not make its money on reports about Iraq and Syria. It makes money on its gardening section, food and, yes, stories about cats. "The Today Show" is a very successful program because it is a mix of the celebrity chef and the crazy pet who does the rolls and serious news and interviews.

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

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

People have no idea how much work it is for a man to produce an ejaculation. You have this seminal vesicle churning out this fluid, the prostate gland producing an alkaline solution. It's like having five iron chefs in your crotch working to cook up this stuff.

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

Slaves were taught to be fine chefs, but they endangered their lives if they made a mistake or served an ill-prepared dish. Rather than being reprimanded, they were often hauled into the dining room and flogged in the presence of the guests.

My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

Last week I told my wife, If you would learn to cook, I could fire the chef. She said, If you could learn to make love, I could fire the chauffer.

I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.

Long Island for me, it's producing more chefs coming out of there than Paris.

Food should be fun, but it should also be functional.

I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.

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

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.

Today there are very few chefs at that high level who are behind their stoves. You don't feel their presence within the room. Where's the romance? Where's the show? Where's the theater? The modern day restaurant - it's like dining in a chapel. It's boring.

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!

I'd like to help other comedians and when I get a little older I'd like to open up a nice comedy club that is straight classy, with a straight restaurant and a chef. The whole thing, red carpet, and treating people nice, for people to come back and have a good time. That's the kind of comedy club I want to open up.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.

There really is a camaraderie among chefs and a willingness to help out whenever we can.

A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay keeping just a chef. That's more comfortable.

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

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

I wanted to be a vet, a nurse, a chef - I mean, anything but the music industry. But once I hit high school, the bug really bit me. You can't deny where you come from and what's in your genes, and music definitely was. I haven't looked back since.

I raise my stein to the builder who can remove ghettos without removing people as I hail the chef who can make omelets without breaking eggs.

I got involved through the director of the show [Top Chef], he's a director of films in Mexico; I worked with him before. I watched the show in English -many times for many years - and I always loved it. As soon as I heard about having an opportunity to showcase Mexico in a different way, to show a different side of Mexico, that is not violent, that has beautiful colors and delicious food... I didn't think about it twice.

At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.

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.

Listen, boy, just ask the chef to make me a proper Full English Breakfast. You know, bacon, fried eggs, sausages, liver, grilled mushrooms and tomatoes, black pudding, kidneys, baked beans, fried bread, toast and served with strong English mustard, mind - none of this effete French muck - and a large mug of hot, strong Indian tea.

It's really unfair to working women in America who read celebrity news and think, 'Why can't I lose weight when I've had a baby?' Well, everyone you're reading about has money for a trainer and a chef. That doesn't make it realistic.

I just think that we show an awful lot of deference to chefs in our culture and maybe not enough deference to customers.

Chef cookin for me They say my shoe game crazy The mental asylum lookin for me

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

Cooking is an art and patience a virtue. Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing - love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist

I know how lucky I am. I never take it for granted. In this country [USA], anything can happen - anybody can be what they want to be. All I ever wanted was to be a good husband and father, a good chef, and to have my own restaurant. And the celebrity was never expected. Wouldn't have even dared dream of it. And here I am. So anyone's dreams can come true. And I'm very, very grateful for everything that's come my way. I thank everyone who enjoys what I do.

To be asked to do the pairing menus by Alamos Wineries in Argentina [was the most interesting opportunity]. There are so many chefs out there, and so if you were to say, "The dude who used to host Man V. Food is doing pairing for Jim Beam," you'd say, "Okay, that's kind of conceivable." If you're talking about the dude from Man V. Food is doing pairings for fine wine, then I think people might not necessarily anticipate that.

People who love to eat are always the best people.

I, alas, must present myself somewhat ignominiously as a chef in a busy kitchen. Somewhere a novel is bubbling on a back burner, an old attempt at history may come out of the freezer.

First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is from the most amazing health and hygiene ... properly air conditioned, properly irrigated with hot and cold running water... Obviously, FOX is paying for it, so in terms of expenditure it's far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn't difficult.

I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.

Collectively the media; the meat, oil, and dairy industries; most prominent chefs and cookbook authors; and our own government are not presenting accurate advice about the healthiest way to eat.

Cooking is like love. It should be entered into with abandon or not at all.

to "set the standard for beauty in classical and modem cookery, and attest to the distant future that the French chefs of the 19th century were the most famous in the world.