quote by Paul Bocuse

If an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a new recipe.

— Paul Bocuse

Relaxing Chef quotations

Show me who your friends are, and I will tell you what you are.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony.

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.

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

A great chef is an artist that I truly respect.

If you want to become a great chef, you have to work with great chefs.

And that's exactly what I did.

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

I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.

Cooking is like painting or writing a song.

Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

Good food is a right, not a privilege.

It brings children into a positive relationship with their health, community and environment.

One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food

Kitchens are hard environments and they form incredibly strong characters.

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.

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

Remember that a very good sardine is always preferable to a not that good lobster.

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.

I raise my stein to the builder who can remove ghettos without removing people as I hail the chef who can make omelets without breaking eggs.

Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid to those suffering from hunger and/or malnutrition worldwide.

The people who make it to the top - whether they're musicians, or great chefs, or corporate honchos - are addicted to their calling ... [they] are the ones who'd be doing whatever it is they love, even if they weren't being paid.

The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.

There's a bond among a kitchen staff, I think.

You spend more time with your chef in the kitchen than you do with your own family.

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.

Kitchens should be designed around what's truly important-fun, food, and life.

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.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

I am the emperor of Germany, but you are the emperor of chefs.

I launched Chefs for Humanity, a national nonprofit, with my voice, heart and money from my own pocket. Money gives you the ability to make a difference in the world and, when used in a positive way, is a lot of fun.

The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job.

I hate the opera. I think I must have a tin ear. No matter how hard I concentrate it still sounds like a bunch of Italian chefs screaming risotto recipes at each other.

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

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

Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.

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