Quotes About Chef

My wife cooks. I can't cook. I can remix leftovers pretty good, though.

I suppose that Ive got to point out that 'Nomad Chef' is not about survival in the wild. It is about celebrating remote communities and their food with them.

We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and talk about food. The wild things happen when we aren't around. I expected Top Chef to last three or four seasons and we are now shooting season ten.

I'm not a big eater. I'm a terrible cook, and so I don't cook for myself.

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.

Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.

recently famous son of an even better known TV chef.

Cooking doesn't just nurture the recipient, it nurtures the chef.

Special Today: Mushroom Surprise He

Red Flannel Hash

I love making Italian food. And coconut chicken.

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.

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.

When you use a simple gelatin like collagen, you can get flavor that is 100 percent pure, maybe event 150 percent.

I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.

Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs.

My role as a chef is respecting the produce. Why should I change and mask the original flavors of the produce that I'm utilizing?

My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.

I went to New York to train as a chef, and I had the good or bad fortune, depending on how you describe it, of being right there during 9/11. It was one of the best and the worst experiences.

The French cook; we open tins.

It's a life choice to be a girl chef, as it is to be a boy chef. It feels pretty natural to me. It's a full-time, full-scale, full physical job, and a lot of times, it can take the place of kids and family. To be in this career is much more difficult for a woman to have a family, marriage - whatever that means. It's not a 9-5 job.

I was brought up in a restaurant, I've worked in catering my whole life up until I was 20 full-time almost, I was a chef for my dad for many years.

Back in the day, I used to watch 'The Cajun Chef' with Justin Wilson. His mixing would go one way, and his stomach would go the other.

If I hadn't become a chef I would have loved to be a top tennis player, although I was never good enough so it wasn't really an option. But that has never dimmed my love of the game, which started in childhood when I was lucky enough to be a ball boy at Wimbledon.