Quotes About Chefs

We need representation of different chefs, as well as different foods.

Being humble is one of the most important things, and not being afraid to put yourself out there is important. I think really successful chefs put themselves out there on a daily basis.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?

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.

When workers are asked, in interviews, what they think of the students, they invariably refer to them as our future bosses, and say they hope this experience will make better chefs of them than their fathers have been. French Revolution all for nothing?

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

I've seen cookbooks from lots of great chefs that have been disappointing. A book, to me, it has to have a story. Some of these people, they open a restaurant, and one year later, there's a cookbook. There's not much of a story yet.

I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.

I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.

There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.

I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show off certain skills. And at the end of the day, this is entertainment and this stuff is very entertaining. Is a lot of it ridiculous? Of course it is. But that's what makes it interesting.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

To be tempted and indulged by the city's most brilliant chefs. It's the dream of every one of us in love with food.

Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food.

The birds are in their trees, the toast is in the toaster, and the poets are at their windows. [...] The proofreaders are playing the ping-pong game of proofreading, glancing back and forth from page to page, the chefs are dicing celery and potatoes, and the poets are at their windows because it is their job for which they are paid nothing every Friday afternoon.

I love 'Iron Chef' and I love 'Chopped.' I watch both of them. I think it is crazy what those chefs go through.

I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry.

When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.

I found most of my learning has taken place after culinary college, when I travelled and met chefs and non-chefs.

I have met a lot of top chefs around the world during my travels. Each one of them has said 'Ratatouille' is their favorite movie and the only movie that truly captures what they do.

The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea.