Quotes About Chef

A word about meat caramelizing: You want it brown, not a light tan.

My husband is a chef, and he often brings home a lot of useless kitchen tools.

Being a chef would be too much hard work.

In the 'Test Kitchen', I have a strict knife sharpening process.

By continuing to redefine the cost structure in food, we think Munchery will eventually make getting a high quality chef-prepared meal delivered to your door less expensive than buying the ingredients to cook a similar meal yourself.

The process and organization leading up to cooking the egg can tell you a lot about the cook.

I use my Le Creuset dutch oven for everything you can think of. I even fry eggs in it.

Jay had learned that in Japan, sushi chefs might put a touch of wasabi inside a nigiri, using a larger dab of wasabi with fatty fish, and a smaller one with lean. But they never served extra wasabi on the side. They would serve a pinch on the side with sashimi—plain raw fish, without rice. But diners certainly weren't supposed to mix the wasabi into their soy sauce and apply it indiscriminately.

It doesn't matter one damn bit whether fashion is art or not. You don't question whether an incredible chef is an artist or not-his cakes are delicious and that's all that matters.

I got my degree in culinary arts in 1978.

Just so [becoming a chef ] that I could support my art habit. You know? I mean, this is - this is something where you've been literally given an opportunity to put the world on pause for a second.

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

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!

Cooking doesn't just nurture the recipient; it nurtures the chef.

But she is remembering now. Cooking doesn't just nurture the recipient; it nurtures the chef.

I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion.

But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.

As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.

Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'

The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.

I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.

Primarily I'm a meat man, although once in a while I toy with a few vegetables.

When I diced vegetables, it was painstaking work to make sure that every single piece looked the same: 1/4-inch cubed for small, 3/4-inch cubed for large. It's a matter of practice and precision.

Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.