Quotes About Chef

She did not so much cook as assassinate food.

I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants.

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.

Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.

I don't cook. I respect food too much.

If any one element of French cooking can be called important, basic and essential, that element is soup.

The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.

I can't deliver lines, but I can talk about food all night long.

I don't cook. I don't know anything about food. I've never reviewed a restaurant.

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

Time was, you were pretty sure that the best food was the kind that was the easiest to find. Or the kind you consume at a stadium, with a game going on in front of you. This was before everyone watched the Food Network and Top Chef and the sadistic reality shows hosted by that angry British chef who screams at his "cheftestants" until the veins in his neck bulge and his shrinking victims either cry or go to the hospital with heart troubles. Well, my friend, the game has changed.

I was at a party, and some squiggly looking dude with a bow tie came up and said, 'How'd you like to be on TV?' Turns out he was the programming guy at the Food Network. They had me come into the office, and I did a 'Ready, Set, Cook' with Emeril Lagasse, I believe.

I don't want to do panel games or adverts. I really like challenges. I always get roles as an art teacher or a photographer. In the future I want to play something like a mugger/assassin/pastry chef.

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.

I've looked as hard as I can look but never ever seen a cook; I saw a person who combined ingredients on which we dined

First need in the reform of hospital management? That's easy! The death of all dietitians, and the resurrection of a French chef.

When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.

I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

OH, START FRYING THE JUMBO, HOMER. EXTRA CRISPY, PLEASE!

In my heart, I believe that I am a passionate and intuitive cook who could make a five-course meal without even looking at a recipe. I feel I have the flash and charismatic personality of a famous chef, the fiery tenacity of Gordon Ramsay, and the soulful sexuality of Tom Colicchio. The problem is that I lack all basic skill. For instance, my dad had to come over to show me how to turn my oven on. It is sad when your hopes and your abilities do not line up. I

You don't have to look far to taste some of the best food the world has to offer. I'd pit my grandmother against a 3-star Michelin chef any day.

It's no wonder, however, that somebody would get cold who had knocked about all day in hell, where, as we know, it is not so cold as it is here in winter, and where, a chef's hat on his head and standing before the hearth like a real cook, he had been roasting sinners with as much pleasure as any woman roasts sausages at Christmas.

We lost one chef in an unfortunate flambé accident.