Quotes About Chefs

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients.

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!

Food-wise, oh man, I tend to really indulge on vacation because a lot of my friends are incredible chefs. One friend makes an eggplant parmesan that is heavenly and melts in your mouth, and another makes a chocolate pudding that I can't resist.

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

When I first went to Las Vegas, I thought I would never go to Las Vegas; you can't get anything. But then I realized that they were trucking in almost everything; you could get a lot of your product, and I think that's why a lot of chefs actually went there.

I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.

I love food and lots of my friends are chefs. I love dishes from my Russian-Polish Jewish heritage. I like to make a big pot of meat and vegetable soup, and for dessert it's anything with chocolate.

Southern food certainly carries a stereotype, but I feel like that's turning around a little. There are great Southern chefs who are finding ways to showcase our traditional recipes in deliciously healthy ways. For me, the key is to use fresh fruits and vegetables and cut some of the butter and fat without sacrificing the yumminess of the dish.

In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.

All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.

Green vegetables are something that fascinate chefs; the ability to keep vegetables green. How do we keep them green? What makes them green? Why are they green? And then that sort of army green. Why do they go from bright vibrant electric green to army green, and how can we avoid that?

Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts

My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me.

'Sweet Genius' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.

The whole restaurant was really about duck, the fact that you passed the tiny kitchen on the way to the tables and the chefs were knee-deep in ducks in there, raw ducks getting plucked, roasted ducks, fried duck legs, ducks cooked six ways from Sunday, the fact that what about that dish they had where the duck was served in a sea of green olives, just like a sea, like two hundred olives at least.

The internet has become such a great tool not just for chefs but for everyone. The net has given everyone the tools to see and almost experience new and different ideas.

Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts

The best catering and Home food delivery in Singapore, without food borne illness, a variety of food menu and all the foods are made by the best chefs to deal your every requirement.

Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.

to "set the standard for beauty in classical and modem cookery, and attest to the distant future that the French chefs of the 19th century were the most famous in the world.

Some people who are obsessed with food become gourmet chefs. Others become eating disorders.

Great chefs always have to wait for orders. They adapt to all circumstances.

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