Quotes About Chef

Yeah, I worked with a chef when I first got into the league. We did all my blood work and found out exactly what I'm sensitive to, what I'm deficient in, what my body needs. I had to cut out a lot of things - chicken, tuna, wheat, and soy.

I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.

While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.

My grandfather was a chef for a Baron in Sicily before he came to America. I grew up with him. I used to do my homework at one end of the kitchen table while he cooked at the other end.

I always whip up chicken cutlets or something. Or I make chicken parm and pasta, or something like that.

Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream, all these things that you eat in your normal life - I think if chefs got more involved in that, then it could be better. Because we're the ones that know flavor.

Fish butchering means a lot to me as a chef; I take pride in it and get a lot of joy from filleting fish, working with fish, breaking down fish, trying to understand fish.

Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

I love learning how to make new dishes.

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.

If you want to express yourself, it is difficult to be by yourself. You must have people around you who understand the same music. It is like being the chef d'orchestra. They need you, but you need them desperately.

Many chefs are either technically or artistically better than me, but I know my food has soul.

I guess technically I am a female chef, but I don't really think of myself as such.

I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.

I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.

No great pastry chef has sweet teeth.

I don't consider myself a rock star chef, I really don't. I cook for a living and I try to help out as many people as I can in my life and that's all I care about. I don't care about the fame of television, I use to a lot.

You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.

I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.

I am a chef who happens to appear on the telly, that's it.

People say I'm a celebrity chef, and I am on telly a lot but that's because I judge contests. Perhaps I'm more of a celebrity eater than a cook.