Quotes About Chef

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.

I can cook really complicated recipes, but it takes a real talent to do the perfect egg.

I have developed recipes that are diabetes-friendly for my restaurant menus.

There is the cult of the actor and of the director, and there's even been the cult of the celebrity chef and gardener, but there has never been a cult of the screenwriter. But I'm happy about that because what I crave - in a completely venal way - is creative opportunities, not recognition.

The Kitchen, which my wife and I opened with our friend and amazing chef Hugo Matheson, was quickly recognized as the pioneer in 'green' restaurants across the country.

The 'Larousse' is my favorite book. It's my bible; it's a good reference for me.

I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.

I have a chef who cooks for me. I like to eat healthy.

I want to be a chef, but I'm only a fat girl chef; like, I only like to make fat comfort food. I'm not, like, a healthy chef person.

I am Indian and a chef with Indian heritage.

Koki sangat kasar, tapi dia juga seorang seniman. Karena alasan kemampuan dan ketepatan waktu, dan bukan karena kelebihan dalam keahlian memasak, koki laki-laki lebih disukai daripada perempuan.

If acting doesn't work out, I'm probably going to be a professional chef.

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

When I worked as a chef I had a happy brigade. I didn't run it with a rod of iron because I didn't need to me. I honestly believe that relaxed happy staff will be reflected in the food.

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.

Support a small chef. Not these big chains... but support the people who are out there trying to do things right and working hard to do that.

You know, I never really thought of myself as a 'celebrity.' One of the titles that I like least is 'celebrity chef.'

I cannot cook to save my life - I microwave everything or it's simply scrambled eggs on toast.

I'm a breakfast type of guy. Don't get me wrong. I can cook, I'm kinda nice on the burner, but I enjoy making breakfast. I do it all... Scrambled eggs... French toast... Pancakes... Breakfast is my thing.

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

I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.

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

Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.

I like to cook. I would probably go to culinary school in France if I had time.