Quotes About Chef

I always thought the name of my first book would be 'The Insecure Chef,' because when I started cooking, I was so nervous.

Because I am a chef, I have to try new things all the time, so it's been really good to have my family to be able to be there and test everything out.

As a young manager, I had no idea what it meant to be a chef.

You know how to twirl a good pizza, honey.

Then I stood and dropped the phone. I may have screamed—I can't remember. Vincent lived in a gated mansion on the outskirts of Tampa, maybe an hour away. He would have sent help of his own. Mobsters who'd be pulling up the drive any minute. And they'd find me, the wife of a cop, alone in the house, dripping with Anthony's blood. Anthony, who'd been killed with a kitchen knife. Me, his personal chef.

How do we do this?" Uncle Josh asked. "We divide them up, read through them one at a time," I said, dealing out the files as if they were an oversized poker hand. "I'm a chef, not a lawyer," Paul said, shoving a steaming tuna melt into my mouth. It was utterly delicious, especially after a few days of hospital chow.

I cannot wait to see the day that one day we will have a chef that will become the secretary of food of the United States of America.

Most people will pay tribute to Anthony Bourdain as a chef, as the author of 'Kitchen Confidential,' and as the host of several food and travel shows - most recently, 'Parts Unknown' on CNN.

I'm so excited about 'Cooking With The Stars,' what an amazing opportunity to actually learn how to cook properly. When I got asked to do it I just thought, 'I can cook, I can do this,' and then I got put with a professional chef and realised quickly that actually I'm not a cook.

Gordon Ramsay, the only chef in London honored with three stars by the 'Guide Michelin,' is not a monster.

Get to know the Chef and you will start to enjoy dining out even more.

All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.

I love creating new things. It's difficult to be creative once a restaurant's open. People want the same dishes. For me, the creativity is in opening a new place and starting a new menu.

I was chef to the French Presidents between '56 and '59, finished with de Gaulle, and during de Gaulle I remember serving Eisenhower, Nehru, Tito, Macmillan; those were the heads of state at the time. I never saw anyone. No one would ever, ever, ever come to the kitchen. You couldn't even see them.

When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.

I make a very good steak.

I was a part- time chef. I can cook you the best steak you've ever had.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

I either like reading fun war-based sci-fi, books about the lives of chefs, or dry historical non-fiction.

I make poha, upma, sometimes noodles and bread pizzas.

I'm a normal guy. I'm not a chef.

I've met with a lot of nutritionists and have a good idea of nutrition and what I should eat and when to eat it. I would at some point like to get a chef.

Society, civilized society at least, is never very ready to believe anything to the detriment of those who are both rich and fascinating. It feels instinctively that manners are of more importance than morals, and, in its opinion, the highest respectability is of much less value than the possession of a good chef.

Gentilly is swept fitfully by desire and by an east wind from the burning swamps at Chef Menteur.