Quotes About Chef

Ive been a pastry chef for a long time, so I dont always have the best gauge on how people bake at home.

My Mum was the main reason why I became a chef. She influenced all of my family to feel free in the kitchen - it was the centre of our home and I have wonderful memories of helping Mum cook and experiencing the love and patience that went into the food.

When you give someone an award and you tell them that they are the best female chef in the world, you alienate them from their peers.

My least favorite ingredient to cook with is black pepper.

Performing has always been instinctive to me. I remember people saying, 'he doesn't know if he's a chef or an entertainer.' But what's wrong with being both? It's like saying you can't run the 100 and the 200 metres.

I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.

My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!

I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.

I'm the bald fat bloke off 'MasterChef.'

I love restaurants from top to bottom.

Foie gras is a breeze to cook, something that can't go wrong.

When I'm in the kitchen, measuring the amount of sugar, flour or butter I need for a recipe or cracking the exact number of eggs - I am in control.

By the time I was 30, nobody would work with me. I was friendless, I was hopeless, I was suicidal, lost my family - I mean, it was bad. Bottomed out, didn't know what I was going to do. I actually thought I was going to be a chef - go to work in a kitchen someplace.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.

When I was really, really young, I wanted to be a cook at Bob Evans because my parents would always go there every Sunday after church.

I eat porridge all week, but Sundays are for something more exciting. I make a mean fry-up - to be honest that's pretty much all I can cook.

Chef's choice is my favorite. I'm super adventurous.

The chef who cooks without a song on his lips cannot hope to infuse the right carefree improvisatory note into his art.

Then he got out, whistling tunelessly under his breath and pulling a sheaf of mail and a small sack of groceries from the passenger seat as he did so. A long, narrow pain d'epi stuck up from the sack like a flagpole; while he considered himself a gourmet chef, the art of bread baking was a skill that had always eluded him. Besides, there was a place in Santa Fe that made the best French bread he'd tasted this side of the Rive Gauche.

If I didn't ever model? I would be back in Kansas. I would probably end up being a pastry chef. My grandma taught me how to make a pie.

I'm not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I've not got far past shepherd's pie yet.

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.

Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.

As soon as you wanna take away the flavor of anything, just fry it.