Chefs Quotes

First need in the reform of hospital management? That's easy! The death of all dietitians, and the resurrection of a French chef.

It's really unfair to working women in America who read celebrity news and think, 'Why can't I lose weight when I've had a baby?' Well, everyone you're reading about has money for a trainer and a chef. That doesn't make it realistic.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

It helps immerse yourself in what you potentially want to do.

Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

I don't like food that's too carefully arranged;

it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.

Before acting, I wanted to become a journalist.

I also toyed with the idea of being a chef - but that's only when people asked me what I wanted to be. In fact, I always used to say I wanted to be an actor, but I didn't ever believe that I was good enough to be come one.

Miss Wormwood: Calvin, your test was an absolute disgrace! It's obvious you haven't read any of the material. Our first president was not Chef Boy-Ar-Dee and you ought to be ashamed to have turned in such preposterous answers! Calvin: I just don't test well.

I always had a fantasy of being a chef, because I like kitchen life.

Get to know the Chef and you will start to enjoy dining out even more.

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.

I'm not a TV guy. I'm a restaurant chef and a businessman.

Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

A jazz musician can improvise based on his knowledge of music.

He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.

I wanted to learn everything I could about what it takes to be a great chef.

It was a turning point for me.

First of all, I can't really claim to be a great chef.

Just like if you were brought up on a farm, you would most likely carry on your father's business as a farmer; I was brought up in the kitchen and ended up becoming a chef.

I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.

Gordon Ramsay makes me laugh because he knows that I'm not a chef.

I liked the energy of cooking, the action, the camaraderie.

I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

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.

Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.

I have a chef who makes sure that I'm getting the right amounts of carbs, proteins and fats throughout the day to keep me at my max performance level.

A great chef is an artist that I truly respect.

I sometimes think the chef end of cooking is not the real end of cooking.

Cooking is all about homes and gardens, it doesn't happen in restaurants.

Every chef I know, their cholesterol is through the roof. And mine's not so great.

Don't dunk your nigiri in the soy sauce.

Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.

You can call me the bad boy chef all you want.

I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'

I was a journeyman chef of middling abilities.

Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other end alive and able to form a sentence.

One of the things is challenging yourself to do a Rome show when everybody's done a Rome show. To find some aspect of food culture or chef culture that people can look at in a new way.

I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.

I wasn't that great a chef, and I don't think I'm that great a writer.

I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.

I made a point of eating so fast I never kept the other people waiting who generally ordered only chef's salad and grapefruit juice because they were trying to reduce. Almost everybody I met in New York was trying to reduce.

The truth is that since the first book, I have wanted to emulate Benjamin Franklin and put together a healthy, wealthy and wise trilogy and so healthy was 'The 4-Hour Body,' wealthy was 'The 4-Hour Workweek' and then wise is 'The 4-Hour Chef.'

The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.

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.