Quotes About Chef

Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

My grandmother was a chef, and she taught me to cook. One day I want a restaurant, a small Italian grill. Thats my aspiration.

I'm in the kitchen five days a week, no matter what, and one or two of those days I'm on the line. Not because I have to be, but because I want to be.

A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay keeping just a chef. That's more comfortable.

Kate ate the cracker in one bite. "Very tasty," she said. "Excellent," the waiter said solemnly. "Our chef now has a reason to live.

Sorry, I'm not much of a cook.

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.

A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period.

My work spaces are the cookery school and all the restaurant kitchens. I eat in the restaurants a lot.

Miss Child is never bashful with butter.

When I moved to the United States, I first went to California to be the chef at Campton Place. As much as I loved California, I really missed the seasons. So when I moved to New York, I had that again.

I love to cook breakfast. I am a morning person.

I love any excuse to work with a mortar and pestle.

The most important thing for me is to really buy the best ingredient.

I do most of the cooking at home, and both my mom and my mother-in-law are excellent chefs. However, I wouldn't call myself a chef.

Chef Nicole, prior to the complex, had been the executive chef for the day care center at a start-up company in San Francisco before it went belly-up, probably because it had devoted quite a bit of money toward things like executive chefs for the day care center.

Hunger is the best cook.

How about I burn us some dinner before my shift starts.

I like to cook." "Really? I like to eat.

I studied music at school and played the recorder. Later in life music was a great way of supplementing my income because I was paid really badly as a young chef. Luckily an old friend - we did music at school together - and I formed a duo, The Calypso Beat, which later became the Calypso Twins.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

I make unbelievable pizza.

I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.