Quotes About Chef

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.

You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.

a frying pan until

What could smell better than supper being cooked by someone else?

The first year I sold a photo to was a lady who thought I was a chef, for some reason. I've no idea why.

My mother had been a solitary chef. It was her recreation and her escape.

I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.

I love good food and I love to eat in nice restaurants. I love Japanese food. I love Gordon Ramsay in London he is pretty amazing.

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

Every chef I know, their cholesterol is through the roof. And mine's not so great.

I don't cook. I don't know anything about food. I've never reviewed a restaurant.

Caldenia smiled. A Quillonian chef, my dear you shouldn't have. Well you should have months ago, but one mustn't be petty. Finally. I shall be dining in a style to which I am suited. Fantastic. Does he have moral scruples I am reasonably sure this summit will result in at least one murder, and I have never tasted an otrokar.

Go and wake up your cook.

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone... Bad food is fake food... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives.

You have to be confident in who you are and what you're doing. Of course, you try to evolve. I would never tell you, 'Today is the best I will ever be.' I'm always trying to be a better chef, a better dad, a better person.

I make a mean tuna fish sandwich.

Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.

I might do the odd grilled tuna steak, but I don't think you can call that cooking - it's more like heating up, isn't it?

I've roasted a somewhat frozen turkey, and it's come out just fine.

I think I'm going to give my baby her first food on Thanksgiving, make her some organic sweet potato. I'm very excited! It's going to be a big day and my husband is in charge of the turkey - he's the chef of the family!

The night before Tilbury, the Cordon Bleu gourmet dinner turned out Cordon Brown. Six out of ten to the chef for trying and ten out of ten to us for eating it.

I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to be on TV?' Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a 'Ready, Set, Cook' with Emeril Lagasse, I believe.

America gave me the opportunity to open successful restaurants, start a TV show, and write books. I can even fill an auditorium when I give a speech, which in America is rare for a chef.