Quotes About Chef

I love being in my kitchen. I'm quite a traditional cook, but I make a mean omelette. I'd like to open an omelette restaurant. Cheese and ham, chilli and mushroom, whatever you fancy, I'll rustle up.

I love good, fresh food cooked by someone who knows what he's doing.

I love The Golden Girls. I've watched recently, and it's sort of insane there's a chef that they're always referring to as "fancy" - the pilot's kind of a mess.

I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.

I love to cook so much. I like to cook everything. I really like to eat my food.

If it is true, as used to be said, that oversalting means the cook is in love, at least one cook at Le Cirque must be head over heels.

The text, written in Latin, was inspired by a fifteenth-century chef known as Maestro Martino and was called De honesta voluptate et valitudine, "On honest pleasures and good health.

When he strolled into the kitchen with Samantha, he couldn't help grinning at the adoring look on Hans's face. Hans, a cup of coffee and a Diet Coke, please. Of course. But I have found a new cafe mocha you might like, Miss Sam. Much less coffee aftertaste. Would you care to try it? I trust you, Hans, she replied, smiling at the chef. Splendid. And might I suggest omelets for breakfast? Sounds good. Rick? He nodded, wondering just when he'd lost control of his household. That's fine.

I don't know what you said to my chef, Rick's voice came from the doorway, but he's now creating a dessert of some kind in your honor. She grinned. Just so it's not Jellicoe Jell-O or something. How charming were you? I just asked for a sandwich, she said, licking mayonnaise off her finger and turning a page, and complimented him on his culinary skills. I'd heard somewhere that his coffee won an award.

Roberto Donna is a great Italian chef.

We are foodies, we love to eat, my dad's a chef, and coming from an Italian family, we love to eat.

A curious fact surfaces in reading these Elizabethan cookbooks. The English did not thicken their sauces with flour. According to some scholars, it was actually a French chef, François Pierre de la Varenne, who first used that method in his 1661 cookbook, Le Cuisinier François. The English chefs of the time clearly shunned La Varenne's method of thickening, and it does not enter into English cookery books for at least fifty years.

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.

The food wasn't very good in the first kitchen I ever worked in. But it was very busy, so I learnt to be fast, absorb pressure, use a knife, and say, 'Yes, chef.'

I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.

I was watching TV and saw the 'Emeril' show, and it spoke to me. I went out and started researching the culinary world and chefs that I knew nothing about. Then I moved to New York and went to culinary school, and everything just fit like a glove. It's been on ever since.

When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.

At a very young age, I fell in love with the idea of being in a restaurant and being surrounded with people around me. I don't think at the time I thought about becoming a chef. I have a bachelor's degree in economics. I never went to a cooking school.

I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.

As a chef, I love to travel and taste different cuisine styles and different flavours.

As a chef and avid traveler, meeting new people and sharing a meal with the intent to learn more about their culture is important to me.

I am a very eco-friendly chef but a guilty air traveller.

Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board - maybe too much.

What's fun about chefs is that they're big guys, often, and they might not look like the most athletic people, but they're very powerful people, and they have tremendous stamina... It takes a toll on their body, too.