Chef Quotations | Page 2

As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.

I would have thought you'd import an English staff?" "Good heavens, no! I would not wish a British chef on anyone except the French tax collectors.

Do we really require so many gardening programmes, makeover programmes or celebrity chefs?

When my mother and father died, Chef cooked food just like what we're enjoying here today.

We were there for the press conference. For a while, she was on house arrest, so she invited every department up to her farm in Bedford for dinner once a week. One night, the chef of Le Cirque restaurant was cooking for us, and that was really great. Her house was still being furnished, so here we were sitting in this unfurnished room with Martha.

Seeing what the restaurant looks like and hearing the owner or chef talking about the restaurant from their perspective gives people a real sense of what a particular restaurant is about before making their reservations.

A screenplay is like a cookbook, ... You need the chef and staff to turn it into something the consumer can get his arms around.

Your parents would not be happy if you came home and said you wanted to grow up to be a chef or a rock star.

This is a new era of Iron Chef and 'Iron Chef America' will continue to deliver the competitions and rivalries fans love.

A sushi chef has to spot the best-quality fresh fish instantly.

A chef has a rare skill that requires a great deal of effort and study. People may feel less guilt because of that. I don't feel bad that a chef cooked me a meal, but I do feel bad that a waiter had to serve it to me.

A chef can't hide behind the kitchen door.

Dad worked on a railway as a steward on the dinning cars. He'd been a soldier, he'd been a sailor, and he was a chef in his later years.

They can attempt to search for their child's profile. Don't only search for them by name. Search by school. Don't overreact. Don't yank the modem out of the wall. Focus on the fact that if they're not careful, they're a sitting duck. Don't get into value judgments about their taste and their issues. Knives in the hands of a chef can to productive things. But knives in the hands of a child who isn't trained to use it can be dangerous.

There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.

I'm thinking of reading something by chef Paul Prudhomme. It's a reading of all kinds of Southern literature.

In five years, North Korea could have 100 nuclear weapons and be churning out more like a fast-food chef with nothing else to keep its economy going. North Korea will peddle them to the highest bidder.

I'm not a chef, I'm a cook. A chef is someone who spends a lot of money, my mother taught me.

I never go to Vancouver without stopping by Thomas Haas' shop for the best chocolate in North America. A former chef patissier at Daniel, he returned to his hometown and created a top quality brand by sticking to his passion.

In the end the French chef that nearly killed me became one of my best friends, and she could never quite understand how that happened.

If you want to eat a 'live' meal cooked by a chef in a railroad dining car kitchen and served on a moving train, you have to find something like this. It's just a marvelous thing.

Being a chef is like going back in time, ... You are tasting and preparing food you originally ate as a child.

Chef Michel Richard is always at the top of his game.

Chef Bruno will be integral in the development and growth of the Chef Bruno concept, and we also may tap his expertise from time to time to strengthen the other concepts in our portfolio. Tri-Star brings the infrastructure, industry contacts and business acumen; Chef Bruno brings a wealth of ideas, an internationally recognized brand name and virtual celebrity status in many of our targeted markets for expansion. We believe that by leveraging these collectively, we are positioning Chef Bruno for assured success.

Chef America is an ideal and strategically important complement to our frozen food activities in the USA, which include Stouffer's and Lean Cuisine,

In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.

There's not a single chef I know of that does not think about the politics of the food they're serving.

A chef who doesn't wash his hands is like a cop who steals. It's a cry for help.

Obsolescence is the key to innovation.

Chefs aren't celebrities: they're chefs.

I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.

I am very pleased to see Chef America's innovative, high growth and high-margin business joining us, giving Nestle the lead in two out of three principle categories in the world's frozen food market.

I am often asked what I would be doing if I hadn't become a writer. I have long said I would probably be a chef or a garden designer or a decorator, but since recording my own books, there is no doubt in my mind that if the writing doesn't work out, voice work is what I would choose.

Success is best when it is shared.

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

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

You never forget a beautiful thing that you have made,' [Chef Bugnard] said. 'Even after you eat it, it stays with you - always.

It will always be trendy to do the right thing with food.

As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.

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

In Japanese sushi restaurants, a lot of sushi chefs talk too much.

I, alas, must present myself somewhat ignominiously as a chef in a busy kitchen. Somewhere a novel is bubbling on a back burner, an old attempt at history may come out of the freezer.

My father cried when I said I wanted to be a chef.

Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.

Well, yeah. You said you wanted Italian. See. Chef Boyardee. He makes one the best stuff. (Tabitha)

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

Chef: Any cook who swears in French.

Chicago is a lot of my background as a chef.

At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.

The winner is the chef who takes the same ingredients as everyone else and produces the best results.

I am well aware that a chef is only as good as his last meal.

Mario you are a great chef but you look like a homeless James Gandolfini.

You can enjoy a $15 bottle of wine as much as you can enjoy a $100 bottle of wine.

I have a theory that the people who cook in jails are British chefs.

I came to understand that the words executive and corporate never belong next to the word chef.

I never cooked at home - my father was the 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.

One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.

It's an interesting thing, Top Chef. Some of the contestants will make you one great dish, and then make you something on the next show that will make you say, "Is that the same person?"

the recipe was supposed to be from a chef on a location catering truck.