Quotes About Chefs

I have always been fascinated by chefs and I make it a point to meet them at all the hotels I visit.

You're getting to know who the great chefs are through their books.

There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.

Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.

I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.

The Brits like to see their local chefs do well - when a foreign chef comes in - even Joel Robuchon - they are harshly critical.

I have experience more on the front-of-house side of things, but I've always had a strong reverence and a respect for chefs... they've always been sort of like my rock stars.

You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem is still around.

I just love it when the chefs start to gain in confidence and it gets really exciting.

I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's what the chefs have in them.

Great food needed more than chefs; it needed gourmet diners.

There really is a camaraderie among chefs and a willingness to help out whenever we can.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.

As chefs, we cook to please people, to nourish people.

People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.

On 'Sweet Genius,' you have to be tough with the chefs, but my goal was to guide them and choose the genius who will win $10,000 - not a bad sum at all for one day's work.

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.

I think a lot of chefs are afraid of media outlets, and especially web outlets, because they're afraid there's some 'Borat' situation going on.

Many of my friends are chefs, and I learnt to cook watching them.

There are so many food shows, really beautiful ones, that exist to elevate professional cooking and professional chefs. But there aren't that many that really celebrate home cooking or are for home cooks especially.

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients.