Quotes About Chef

A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook.

Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.

Way back in the day, I used to cook for Thomas Keller at Rakel in New York City. Keller is a down to earth, kind, supportive person. I wish people could see that.

As a chef, I've always been very conscious and very thoughtful about the way that I buy food or have my farmers produce it.

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.

Well, yeah. You said you wanted Italian. See. Chef Boyardee. He makes one the best stuff. (Tabitha)

Jenny, of course, would gravitate immediately to the castle kitchens, domain of Master Chubb, Redmont's head chef. He was a man renowned throughout the kingdom for the banquets served in the castle's massive dining hall. Jenny loved food and cooking, and her easygoing nature and unfailing good humor would make her an invaluable staff member in the turmoil of the castle kitchens

August twenty-sixth: two hundred and fifty covers, thirty-six reservation wait list. The special was an inside-out BLT: mâche, crispy pancetta, and a round garlic crouton sandwiched between two slices of tomato, drizzled with basil aioli.

My grandfather was a great chef.

I just grill chicken and make very simple cuisine.

I grill, like, every day.

We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef.

You turn hotdogs with tongs. Don't you ever use those tongs on a hamburger.

I have this wonderful personal chef who sources and stocks all my organic produce and I basically live on five smoothies a day. I'm totally vegan. I blend this green concoction with kale, cucumber, broccoli, string beans, avocado. My protein comes from protein powder. There is absolutely no milk, butter, cheese.

Use a rubber spatula when you make eggs. Maybe a wooden spoon.

I am often asked what I would be doing if I hadn't become a writer. I have long said I would probably be a chef or a garden designer or a decorator, but since recording my own books, there is no doubt in my mind that if the writing doesn't work out, voice work is what I would choose.

I have never baked. I have cooked thousands of meals big and small, but I have never cooked a cookie. I have never roasted a cake, or a pie.

Generally, I cook from the soul and measure by eye, throwing in this and that along the way. But I want to be a certified chef. That's one of my goals.

Generally a chef's book is like a calling card or a portfolio to display their personal work.

Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.

I like to cook good meals, especially when I have a lot of time.

I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.

The last thing a chef wants in a line cook is an innovator, somebody with ideas of his own who is going to mess around with the chef's recipes and presentations. Chefs require blind, near-fanatical loyalty, a strong back and an automaton-like consistency of execution under battlefield conditions.

The food that comes in Tuesday is fresh, the station prep is new, and the chef is well rested after a Sunday or a Monday off. It's the real start of the new week, when you've got the goodwill of the kitchen on your side. Fridays and Saturdays, the food is fresh, but it's busy, so the chef and cooks can't pay as much attention to your food as they — and you — might like.