Quotes About Chef

As a student of Alice Waters, the patron saint of salad, I'm no stranger to the art of lettuce washing.

If you're not the one cooking, stay out of the way and compliment the chef.

Sometimes, early in their careers, chefs make the mistake of adding one too many things to a plate to get attention. If a chef is just coming up with wiz-bang gimmicks on their plate, that has nothing to do with bringing real pleasure to people.

Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.

A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.

I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it.

I'm Dominique Crenn. I'm a chef, entrepreneur, artist, poet, human being. I have three restaurants in San Francisco: Atelier Crenn, Bar Crenn and Petit Crenn.

My husband is a musician. He cooks and he's a chef but he also, he makes basement recordings. So many people in my life make basement recordings, so I feel very lucky, I'm surrounded by very creative people.

Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.

A sushi chef has to spot the best-quality fresh fish instantly.

The iPhone is like 'omakase', the style of sushi where the chef chooses what you're going to eat, and might even tell you how to eat it - no wasabi allowed on this, no soy sauce allowed on that. Definitely no California rolls.

You know how kids dream of being soccer players or actors? Well, my dream was to be a sushi chef.

Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish.

I asked what would be in the omelet, and he said four eggs, salt, pepper, one tablespoon tarragon butter, two tablespoons cream, two tablespoons dry white wine, one-half teaspoon minced shallots, one-third cup whole almonds, and twenty fresh mushrooms.

Millions of American women, and some men, commit that outrage every summer day. They are turning a superb treat into mere provender. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish. American women should themselves be boiled in water.

room. The other cooks broke into chuckles. "Blasted cheek," Mr Angelo

It is Jean-Paul Lepin. Chef Lepin." I could not stifle a grin. I thought he had said lapin , which is the French word for rabbit. "For a rabbit, you seem quite fearless." This made the other chefs chuckle again, and I saw by the nod of a head that I had scored a point.

A guest chef would come in and shoot five shows in two days. Most had no TV training and little on-camera experience. They were thrown onto the air and did their shows live to tape, no stopping allowed for any reason, even small fires or bleeding.

The only reason I ever put on a chef's coat is because it's mandatory in a kitchen. I mean, why would anyone want to wear an uncomfortable double-breasted jacket when you could be in a T-shirt?

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

I'm a decent cook, and I will try to cook anything. My only weakness is that I don't know servings - I only know how to make a lot.