Quotes About Chef

I love my fish spatula so much. I don't have many specialty tools, but that's a favorite of mine.

It's a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would mean that basically he is the only genius, and there are idiots all around him, which doesn't make sense.

There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.

When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

I'm proud of the way I rearrange and put things together, like a chef who makes a great meal, or a filmmaker who puts together a story - it's casting, editing, cinematography.

Dad is the world's greatest soup chef.

Kate materialized in a cloud of steam from the kitchen, like a genie in a chef's hat.

I would love to date a chef. I'd probably get really fat, but I don't care.

I love eggs fried over medium.

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

I love garlic, and I use it often.

A friend introduced me to Bob Shaye. He was one of the most remarkable men I've ever met. He was a Fulbright scholar, an excellent chef, and very knowledgeable about the arts.

I have a Madonna portrait done in the style of a Russian icon. My mother, the chef Lidia Bastianich, and I bought it together. It reminds me of her.

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.

I grew up in San Diego with immigrant parents, before the food blogs, before this kind of celebrity chef culture we know now.

We often think that to be spiritual or enlightened we need to have some special experiences, just as we think that in order to make a great meal or become a master chef we need special ingredients and a fancy kitchen. But all we have to do to make a meal is put all the pots and pans and ingredients in their proper places. And all we have to do to be in touch with our spirituality is to let the mind settle itself, like a cloudy glass of city tap water.

The scotch egg is such a Scottish food. It's as though a great Scottish chef said "I need a tasty snack. Let's take an egg... and wrap it in meat! Makes it a bit harder".

Cooked fat is delicious. Uncooked fat is not. Why do you stuff a goose or duck? Chefs today don't know because they don't learn the basics anymore. You stuff the bird so it cooks more slowly. With the empty cavity, you let in the heat, and the bird is cooked inside and out, and the meat is done before your fat is rendered. Stuff your bird with apple and sage, and the fat is rendered first.

The painter, sculptor, writer, and musician are protected by law. So are inventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is liked and appreciated, the more will people clamour for his recipes.

I am not a food critic. Or a chef. Or even a professional writer. What I am schooled in the art of, however, is enjoying myself.

Especially as a chef, I didn't really want to talk about it because I felt like it kind of undermined my entire career. How can a chef who writes recipes and books and cooks on TV, how can he realistically have bulimia?

No matter how tough the meat may be, it's going to be tender if you slice it thin enough.