Quotes About Chef

I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys.

I really like having someone who knows about food and what goes well together make a meal for me.

Under no circumstances trust a lean cook.

A good cook can produce a good dish from any old scrawnbag of a chook.

One of those who cooked for Rasputin during the Great War was a chef at Petrograd's luxurious Astoria Hotel who went on, after the Revolution, to cook for Lenin and Stalin. He was Spiridon Putin, grandfather of President Vladimir Putin.

President Vladimir Putin's grandfather was a chef at one of Stalin's houses and revealed nothing to his grandson: 'My grandfather kept pretty quiet about his past life.' As a boy, he recalled bringing food to Rasputin. He then cooked for Lenin. He was clearly Russia's most world-historical chef since he served Lenin, Stalin and the Mad Monk.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

I am not very convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.

At first, I found the feedback quite harsh; having people judge you and say you're horrible is difficult. I was being called the Simon Cowell of the cookery world and the female Gordon Ramsay. I mean, what? From all I knew, that was simply part of being a chef; it was the way we talked in the kitchen.

Want to get Chinese? I though you cooked. Like I know how. That's my girl.

The days of chefs who threw tantrums, who bullied and underpaid their workers, were numbered.

The secret ingredient to every meal is love. And also garlic.

I don't believe I dislike any ingredient.

I just love food and the art of it. There's such an art to being a good chef and the way you present food and the different ingredients you use. It's like music - you get inspiration from different genres. It's the same with art, too.

The chef can be very innovative, but the decision is made by the customer.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

When I was growing up, Chef Charlie Trotter inspired me a lot.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

am a gentleman of the highest order, well educated, a fine chef, and utterly charming. I am not cute.

The person who's receiving the food cooks as much as the chef. They have a very important role to play.... There's no other activity that the person who receives it can destroy the work, can participate in how it's being done. It's emotional. Sometimes journalists are going to have to start talking more about the diners than the chefs.

A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.