Quotes About Chef

Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.

I always tell my family - and they laugh about it - but someday, I will write a vegetarian book. My cousin, who's a big vegetarian, tells me flat out, 'You're my favorite vegetarian chef.'

I love eggs. Eggs are probably one of the most versatile things we work with.

Chef had made paella, studded with linguica and chunks of lobster meat and fresh clams

She slid the chef's knife from the storage block, the whisk of metal leaving wood a crisp note slicing through the humid air.

I studied cooking all through high school.

I use vinegars to deglaze saute pans for sublime sauces.

The best job a man could have would be a chef. They'd understand the long hours I work and the drive and ambition it takes to succeed.

Molly dove into the pastries. It had been a very long walk from the village and she'd been living on sandwiches and a thermos of cold tea. "These are delicious!" she said, around a mouthful of pastry. "Is learning to cook from first husband," said Cook. "Then is cooking him. Lousy husband. Second husband is chef, much better.

Such a careful chef would never have caused this disaster. And no one who makes such tasty porridge could be responsible for this disarray, she announced. Whatever-after did you add to it? Just a pinch of cinnamon, some of my favorite spices, and a little bit of cream. Rosabella was happy to share her cooking tips. Momma Bear continued to smile, but when she thought Rosabella wasn't looking, she added some more honey. Rosabella laughed to herself. Momma Bear must have a sweet tooth.

As an appetizer, we would consult the oracular books, and came to depend more and more on the Gault-Millau guide. The Michelin is invaluable, and nobody should travel through France without it, but it is confined to the bare bones of prices and grades and specialities. Gault-Millau gives you the flesh as well. It will tell you about the chef—if he's young, where he was trained; if he's established, whether he's resting on his past success or still trying hard.

Remove the dough from the mixing bowl onto the counter and gather it up in your hands in a rough ball. The dough should feel soft. Bring the full length of your thumbs into the center of the ball so that they meet, and stretch the dough from the center out, as if opening a book, into an oblong shape. Turn the dough a quarter turn and stretch it again the same way, creating a smooth ball. Transfer the dough to a

Everything," he said. "My wife cooks everything well." He dealt the menus out and left us to greet another couple, and we dithered enjoyably between lamb stuffed with herbs, daube, veal with truffles, and an unexplained dish called the fantaisie du chef. The old man came back and sat down, listened to the order, and nodded. "It's always the same," he said. "It's the men who like the fantaisie.

I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.

Molly was committing dinner. . .

It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.

They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.

A FRIGHTENED, ANGRY, FOUR-HUNDRED-POUND, antisocial chef with a combat shotgun never leads to anything good.

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Simply put, Hestan NanoBond cookware is the most durable stainless cookware that I have ever seen.

I love to cook. I love to entertain.

Becoming a chef—and, yes, you can do this—will pay off in many, many ways. You will eat at home more, which is great for the waistline and the bottom line.

In the BA Test Kitchen, I don't consider my station to be set up until there are at least 50 tasting spoons in the crock on my counter, and when I walk, my spoon-filled pockets jangle like a villain's spurs in a spaghetti Western.

Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves.