Quotes About Chef

I don't cook. My kitchen is actually very small.

I'm not even a just a kitchen cook - everything we do has a purpose, and there's meaning to it.

I did 'Hell's Kitchen' and 'Celebrity MasterChef.' I was quite good at those, and did a cookbook.

When you go out for a good meal, chances are that there will be a deep fat fryer in the kitchen. Every Michelin star restaurant will have one.

If there's an Italian in the kitchen, let them get on with it.

My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.

My first restaurant job was Knight of the Round Grill.

I like the Japanese knives, I like French knives. Whatever's sharp.

I absolutely cannot live without my set of kitchen knives - I would be completely lost without them.

Gordon Ramsay makes me laugh because he knows that I'm not a chef.

One of the reasons I'm called 'Demon Chef' is because in Hong Kong, people were calling me God chef, and I right away took away that term because calling yourself God is blasphemous.

There's not a single chef I know of that does not think about the politics of the food they're serving.

Most people think buying is investing, but they're wrong. Buying doesn't make you an investor any more than buying groceries makes you a chef.

Listen, boy, just ask the chef to make me a proper Full English Breakfast . You know, bacon, fried eggs, sausages, liver, grilled mushrooms and tomatoes, black pudding, kidneys, baked beans, fried bread, toast and served with strong English mustard, mind - none of this effete French muck - and a large mug of hot, strong Indian tea.

Hold the steak in one hand, and show a live coal to it with the other; that done, dish it; d'ye hear?

My future chef was an oversized, hysterical hedgehog with a martyr complex.

Whatever you do, do with determination. You have one life to live; do your work with passion and give your best. Whether you want to be a chef, doctor, actor, or a mother, be passionate to get the best result.

I've tried my hardest to bribe my chef, but my team have been clever and hired someone who not only is not bribeable but who chases me round the house and makes sure I eat what he's cooked, and he lays out my vitamin pills and supplements in front of me so I can't 'forget' to take them.

One day, a chef moaned that he was too hot, so I took a carving knife in one hand, held his jacket with the other, and slashed it. Then I slashed his trousers. Both garments were still on his body at the time.

I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.

I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.

When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.

I feel like I've met most people I look up to musically. I just want to meet Chef.