Quotes About Chef

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

My grandfather was a chef and would make everything himself, including the wine, and had his own huge pizza oven. All the neighbors used to come over and use it to bake their bread.

I always pan-fry sprouts - it retains texture and enhances flavour.

Dad hails from the royal family of Tripura, Kooch Bihar and Baroda and is a great chef. Be it Nepalese, Italian, Lebanese, Chinese, Mughlai, Punjabi or Thai cuisine, he knows the nuances of them all.

For me, the most important thing to me is the next burger that goes out of the kitchen.

Salt is so, so, so important. If that's the one thing everyone remembers, every step of the way, whenever I cook, I try to incorporate salt.

Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.

Lentil dhal is the only thing I can cook.

Dear God, surely you aren't the chef Sam was talking about? No, he said with a laugh, and gestured behind him with a thumb. Cale here is. Kale? Alex echoed blankly, her eyes sliding to the still half-closed door. She didn't see any evidence of a second man. Frowning, she set the phone back in its receiver and leaned to the side, trying to see out into the kitchen as she muttered, Kale is a vegetable.

Maybe I'm a bad writer." "No. You're a very good writer. Kalipso was a chef d'oeuvre. So beautiful, Arthur. I admired it a lot." Now Less is stumped. He probes his weaknesses. Too magniloquent? Too spoony? "Too old?" he ventures. "We're all over fifty, Arthur. It's not that you're a bad writer." Finley pauses for effect. "It's that you're a bad gay.

Lamb stew, lamb stew. Start with some herbs, then chop up the ewe.

My aunt was a chef and she inspired me deeply so she was a huge motivator but more than anything it was a quest for independence and freedom that lead me to an L.A. Culinary School.

I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.

I don't cook very often. Actually, I'd go further: I can't cook.

I'm a chef, I'm a cook, I was created by this industry, and I like to think I'm giving back. But I'm not giving back because I can make a scallop souffle, I'm giving back because I can make compost.

I'm actually a good cook.

I'm not a good cook.

If you have good food, people will come to your restaurant.

The celebrity-chef thing, even at its worst, its most annoying, its silliest, its goofiest, its most egregious and cynical, has been a good thing.

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.

A kitchen without a knife is not a kitchen.

My food hero has to be Auguste Escoffier. And the villain? The man who's been most responsible for the death of food in my time is Ronald McDonald. He's always scared me, I think he's evil - he's a wolf in sheep's clothing. Him and the Hamburglar.

An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.

In 'Ratatouille,' there are two different themes that express the two sides of Remy's personality: the creative side: the chef, and the 'thief' side: his nature as a mouse.