Quotes About Chef

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

When I come home from a shoot, I'd rather reheat food I've made than eat takeout.

Sure, I love hearing the expression "Bon appétit!" But the two words I like even better: "Let's cook!

I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.

I wouldn't go that far. But I know my way around the kitchen. I make dinner every night.

I remember the first time eating my chef's Caesar salad. It was just like one of those moments in the movie theater when everything gets quiet.

I can fry hollandaise, I can fry ketchup, I can fry mustard.

The margins for restaurants to make money are very, very narrow. It's a tough business, and to be a chef is a little bit masochistic.

I thought you hated demons. Now you use them like servants. The Ravener, the Drevak demons, Agramon-they're your employees . Guards, butler-personal chef, for all I know." -Jace to Valentine, pg.260-

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.

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 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.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

Where's the lamb sauce?!

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.

I don't cook around heat in my underwear.

Male egos require constant stroking. Every task is an achievement, every success epic. That is why women cook, but men are chefs: we make cheese on toast, they produce pain de fromage.

Not only does a good knife make cooking easier, but it makes it safer too. An 8-inch is the sweet spot when it comes to the perfect everyday size.

There have been times when, as a chef, I've bawled at staff because something's not quite right. But later I'd reflect and feel guilty.

If I don't get healthy food, my staff cooks for me.

Any opportunity I get to melt butter, I continue on to the 'noisette' stage.

Neither me or my wife are any good at cooking.