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

Powerful Chefs Cooking quotations

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

Chefs cooking quote The only time to eat diet food is while you’re waiting for steak to coo.
The only time to eat diet food is while you’re waiting for steak to coo.

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

Meaningful Chefs cooking quotes
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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.

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.

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

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.

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.

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

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

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

Food is life, life is food. If you don't like my approach you are welcome to go down to McDonalds.

I can't stand people that do not take food seriously.

A good apprentice cook must be as polite with the dishwasher as with the chef.

I tell a student that the most important class you can take is technique.

A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.

Always start out with a larger pot than what you think you need.

To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.

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.

There’s no sight on earth more appealing than that of a woman making dinner for someone she loves.

Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

A good chef has to be a manager, a businessman and a great cook.

To marry all three together is sometimes difficult.

Cooking done with care is an act of love.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

In the orchestra of a great kitchen, the sauce chef is a soloist.

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.

Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.

The person who's receiving the food cooks as much as the chef.

They have a very important role to play... There's no other activity that the person who receives it can destroy the work, can participate in how it's being done. It's emotional. Sometimes journalists are going to have to start talking more about the diners than the chefs.

There's only one cook in the kitchen, only one chef.

I let the soloists do their thing - you've gotta let a man do a solo the way he wants - but as far as picking the tunes and working on the arrangements, I take full responsibility for it.

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.

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.

You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.

No matter what it is you are cooking, buy the best ingredients you can afford.

I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

Male egos require constant stroking. Every task is an achievement, every success epic. That is why women cook, but men are chefs: we make cheese on toast, they produce pain de fromage.