Quotes About Chef

No one likes rubbery chicken.

I'm not a chef. I think in this country, we use the term very loosely. I'm a cook and a teacher.

Good french cooking cannot be produced by a zombie cook.

This woman, this Chef has the ability to transform a dinner into a kind of love affair, a love affair that makes no distinction between the bodily appetite and the spiritual appetite.

Every man has his destiny. But who needs to go to a fortune-teller to find it? Do I go to a chef to find out if I'm hungry?

I do love a man who can cook.

I was once in a long relationship with a man who ran a vintage clothes store but had been a chef, so I'd come home each night to a different three-course meal. I was quite fat, but so happy.

I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.

As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.

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

My worst habit in the kitchen is not allowing anybody to help me. I like to cook by myself.

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

I never see any home cooking - all I get is fancy stuff.

You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.

The scotch egg is such a Scottish food. It's as though a great Scottish chef said: I need a tasty snack. Let's take an egg... and wrap it in meat!! Makes it a bit harder.

Nothing stimulates the practiced cook's imagination like an egg.

Preheat the oven to full whack.

It is not the facilities of the cooking stove which make for good food, it is the expertise and care of the cook.

Chefs get sucked into the trap of 'fine dining' because some guides make it central to their ratings system and because some customers have been trained to focus their expectations on the trappings and not on the food. It's all a gigantic waste of energy.

I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're only as good as your last meal. You have to watch if your food costs are too high, or you could be out of business in no time.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

The summer after college, I got a job as a chef at Conscience Point Inn in Southampton. I spent the summer on the water and cemented my expertise with seafood. I've always gravitated toward places that do seafood.