Quotes About Chef

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.

Mom sprinted down the driveway and hugged Myron as though he'd just been released by Hamas terrorists. She also hugged Brenda. So did everyone else. Dad was in the back at the barbecue. A gas grill now, thank goodness, so Dad could stop loading on the lighter fluid with a hose. He wore a chef's hat somewhat taller than a control tower and an apron that read REFORMED VEGETARIAN.

There's not much you can do about time - it just keeps on passing. But experience? Don't tell me that. I'm not proud of it, but I don't have any sexual desire. And what sort of experience can a writer have if she doesn't feel passion? It'd be like a chef without an appetite.

The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.

I did a big thing with Ritz Crackers - great cracker. Am I now the Ritz chef? No! Do I think the cracker has a lot of diversity and appeal? Yeah! Does it mean that's my foundation of cooking? No!

I'm not a chef. But I'm passionate about food - the tradition of it, cooking it, and sharing it.

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.

It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.

My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.

My goal is to take the nutrition world globally. You've got chefs who do their chef thing, you've got fitness trainers who do the fitness stuff but I'm the only one who does both.

I have no formal culinary training, right.

As his celebrity grew in stature, as he transformed from line cook to chef at Les Halles and further high-grade Manhattan restaurants to charismatic television star, I kept hoping - foolishly, perhaps - that Bourdain might return to his first writing love, to the books he wrote and published when his audience was smaller but still devoted.

This is the best thing I've ever eaten." He pauses for a drink, staring at me over the rim of his glass of juice. " It's the provolone," I say, swallowing my last bite. "It's the chef.

He feels like a delicious secret that is just for me. Like the little treat chefs hide in the kitchen for themselves for after the party is over... the oysters of the chicken, the ends of the brisket, the last piece of bacon, the corner brownie. Kissing Shawn feels like licking the bowl of frosting once the cake is finished, or eating the last spoonfuls of still-warm risotto in the pan while you are cleaning up. Extra special, private, the littlest bit naughty.

The metaphor that Romer used to describe the economy to noneconomists was of a well-stocked kitchen waiting for a brilliant chef to exploit it. Everyone in the kitchen starts with more or less the same ingredients, the metaphor ran, but not everyone produces good food. And only a very few people who wander into the kitchen find entirely new ways to combine old ingredients into delightfully tasty recipes. These people were the wealth creators.

But unless you can afford to hire a private chef to prepare meals exactly to your specifications, letting other people cook for you means losing control over your eating life, the portions as much as the ingredients. Cooking for yourself is the only sure way to take back control of your diet from the food scientists and food processors, and to guarantee you're eating real food and not edible foodlike substances, with their unhealthy oils, high-fructose corn syrup, and surfeit of salt.

I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.

Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week.

Think about your menu, and if you're not a skilled chef - which I'm not - follow a recipe. You can't go wrong if you don't cut the fine print.

Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.

I cook a great fish, a great salmon. I grill it, get the skin nice and crispy.

I love to cook; that's my passion.

I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.