Quotes About Chef

I can cook a five-course meal.

I know how to cut meat, yeah. I know how to cook, basically.

I already have my fantasy job. I run a restaurant and film 'MasterChef,' both of which mean I get to cook and eat - and get paid for it.

I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do.

When I left restaurants, I had to learn to be a home cook.

My father was a chef but hadn't owned his own business. I didn't like that. In my heart of hearts, I knew I wanted to be in business.

It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

The fact is I never intended to be a chef. After Oxford University I had this weird idea of running a nightclub.

If not a chef, I would have been a painter maybe. I have interest in painting, and I do it well.

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.

Miss Child is never bashful with butter.

to me, a restaurant with no menu, headed by a chef I trusted, would be ideal. In such a utopia, guests could specify deathly allergies, hunger level, and time constraints, but then they would unfurl their napkin and surrender".

I can make a mean Kachchi Biryani, and sometimes I bake it, too.

You're telling me that a chef must be familiar with every ingredient in a cupcake because of allergies, but a doctor is not required to be familiar with the contents in a vaccination.

Meat has become a passion for me.

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.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

Dinner is usually just pasta with mushrooms.

I am an expert at applying premade pesto to pasta.

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

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.

I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.

A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.