Quotes About Chefs

I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.

No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about.

I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can keep all of the sauce, keep all of that garbage - just give me that piece of fish. Forget the salad dressing, I don't need all of that extra stuff. Just give it to me straight up, and I'll eat it.'

This same gag is used by pastry chefs to swirl chocolate or raspberry sauce through creme anglaise and allows them to charge you another three bucks a plate for two seconds of work that you could easily train a chimp to do. But.

Chefs and restaurateurs will have to go back to their original business model: sell people food they like and make money doing it.

Right now, a defiant, young, creative generation of Mexican chefs like Eduardo are performing some of the most exciting new cooking anywhere on earth—a mixing of the very old and traditional, with the very new

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.

One of the best things about 'The Chefs' Line' has been seeing how these generations-honed recipes fare when they go up against professional ones.

I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.

As chefs, a lot of the times we lose sight of the fact that we are in the food business and that it needs to make money to survive.

For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.

Chefs are cooking blind, for strangers whose memories are unknown.

I have a huge collection of cookery books, like most chefs. do I regularly revisit Michel Roux Snr's 'The Collection,' particularly for the precise recipes and because the food photography is simply beautiful.

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before Congress, have lent this support to Mrs. Obama's effort to combat childhood obesity.

They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.

Modern cookbooks are marketing tools for chefs. They're in the bestseller lists but no one cooks from them.

I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.

I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true.

My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before.

Engineers don't have that sixth sense where we can just toss in things here and there like many chefs.

I love Michel Roux, Jr., and James Martin - the chefs who are experts in their own right, like Rick Stein on fish. But I don't watch them very much because I don't think it's fair for my husband to be in a total food environment all the time! So we watch programmes about gardening more.