Quotes about Chefs

Chefs aren't celebrities: they're chefs. Votes: 3

Chefs are leaders in their own little world. Votes: 3

Chefs work with food, artists with oil paint, programmers with code. Votes: 3

Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit. Votes: 3

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them. Votes: 3

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why. Votes: 3

Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef. Votes: 3

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works. Votes: 3

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too. Votes: 3

Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people. Votes: 3

Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail. Votes: 3

Chefs don't actually say 'That's a spicy meat-a-ball,' except to indicate that there's a bomb threat in the restaurant without alarming the customers. Terrorism is the spiciest meatball there is. Votes: 3

Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can, but ultimately our goal is to please our clients. Votes: 3

Chefs don't eat at normal hours, so the only time you feel like you really need a meal is after service, when you're exhausted and just crave something to help you wind down. Votes: 3

It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers. Votes: 3

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? Votes: 3

Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world. Votes: 3

I am climbing Mt. Kilimanjaro in Africa this Summer as a personal physical goal for myself, but also as a way to bring on sponsors and raise awareness and funds to help benefit the programs and initiatives of Chefs for Humanity. Votes: 3

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do. Votes: 3

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. Votes: 3

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. Votes: 3

Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and fun. Votes: 3

You see fewer and fewer chefs who are really big - most stay in shape. Votes: 1

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did. Votes: 1

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher! Votes: 1

I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen. Votes: 1

My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me. Votes: 1

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. Votes: 1

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu. Votes: 1

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius. Votes: 1

Burnout comes easy in the high-pressure world of television, and when the opportunity arose to move to Las Vegas and bring my friends and star chefs to open their restaurants at the Venetian, I made the move here. Votes: 1

This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me. Votes: 1

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. Votes: 1

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. Votes: 1

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. Votes: 1

When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia. Votes: 1

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. Votes: 1

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail. Votes: 1

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. Votes: 1

I was lucky enough to have great mentors both in the culinary world and in the world of chefs who became celebrities. Bobby Flay is one of my dearest friends and a tremendous mentor for me. Mario Batali is the same way. They began doing TV a little before me and they showed me the way. Votes: 1

I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show off certain skills. And at the end of the day, this is entertainment and this stuff is very entertaining. Is a lot of it ridiculous? Of course it is. But that's what makes it interesting. Votes: 1

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone... Bad food is fake food... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives. Votes: 1

Strange people like chefs, musicians, and politicians affect me. Votes: 0

I miss being fawned over by restaurateurs and chefs. Votes: 0

It's wild how chefs have become like rock stars. Votes: 0

As chefs, we cook to please people, to nourish people. Votes: 0

As chefs, we cook to please people, to nourish people. Votes: 0

I'm evangelical on the subject of some chefs and writers. Votes: 0

Great food needed more than chefs; it needed gourmet diners. Votes: 0

I think all chefs who pursue great flavor have good ethics. Votes: 0

In Japanese sushi restaurants, a lot of sushi chefs talk too much. Votes: 0

You're getting to know who the great chefs are through their books. Votes: 0

Do we really require so many gardening programmes, makeover programmes or celebrity chefs? Votes: 0

I am the emperor of Germany, but you are the emperor of chefs. Votes: 0

I have a theory that the people who cook in jails are British chefs. Votes: 0

Long Island for me, it's producing more chefs coming out of there than Paris. Votes: 0

Some people who are obsessed with food become gourmet chefs. Others become eating disorders. Votes: 0

We define content very broadly. Representing chefs, designers, makeup artists - it's all important. Votes: 0

I've always said that I think females make the best chefs anywhere in the world. Votes: 0

A lot of young chefs today get carried away by trends, by influences, by movements. Votes: 0

Mothers and grandmothers: these are the people that I admire most, not so much chefs. Votes: 0

The reason that chefs become chefs is that they're not allowed into rooms with windows. Votes: 0

There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs. Votes: 0

In any restaurant of this caliber, the chefs are in the same position, building relationships. Votes: 0

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first. Votes: 0

Techniques are not the most difficult to teach. The attitudes chefs take are much more important. Votes: 0

There really is a camaraderie among chefs and a willingness to help out whenever we can. Votes: 0

More and more, museums will look at restaurants and chefs differently - as if they are curating art. Votes: 0

I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things. Votes: 0

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas. Votes: 0

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way. Votes: 0

Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food. Votes: 0

The problem is that there is many great chefs and many great cookbooks, but none of them work at home. Votes: 0

Both my parents are chefs... I grew up in a restaurant and was always surrounded by cooks. I love food. Votes: 0

We [chefs] are competitive, although I think you need to be careful with competitiveness as it can become quite negative. Votes: 0

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years. Votes: 0

Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat. Votes: 0

Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts Votes: 0

I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable. Votes: 0

Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me. Votes: 0

For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore. Votes: 0

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.' Votes: 0

All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please. Votes: 0

We can't all be bakers or chefs. Many of us have modest ambitions. But we can all buy a piece of the pie. Votes: 0

I just think that we show an awful lot of deference to chefs in our culture and maybe not enough deference to customers. Votes: 0

To be tempted and indulged by the city's most brilliant chefs. It's the dream of every one of us in love with food. Votes: 0

It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food. Votes: 0

I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true. Votes: 0

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor. Votes: 0

I'm a Twitter addict. Jose Andres is a serial tweeter. It's funny to see which chefs have embraced it, and the different paths they take. Votes: 0

I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need. Votes: 0

I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars. Votes: 0

The country's top chefs, designers, media personalities and businesses are part of this dynamic city. We know that Chicagoans are used to the highest standards. Votes: 0

I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs. Votes: 0

I cannot bear the language TV chefs use - they don't seem able to look at a plate of vegetables without accusing it of sexual activity. Votes: 0

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking at ingredients. Votes: 0

I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards. Votes: 0

I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly. Votes: 0

A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great. Votes: 0

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. Votes: 0

There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's what the chefs have in them. Votes: 0

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends. Votes: 0

Television is kind of a disappointment. I often want to watch it, but I find it quite hard - I don't like soaps, reality TV or celebrity chefs. Votes: 0

I've always hoped 'Chopped' would telegraph our enormous affection and love and admiration for chefs and food, but at the same time, we are inflicting extraordinary cruelty on them. Votes: 0

It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking. Votes: 0

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef. Votes: 0

It's really an honor to be included in such an incredible lineup of chefs. The team Borgata has assembled is by far one of the best on the East Coast. Votes: 0

Collectively the media; the meat, oil, and dairy industries; most prominent chefs and cookbook authors; and our own government are not presenting accurate advice about the healthiest way to eat. Votes: 0

I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs. Votes: 0

No one raps about food like I do. I rap about fine dishes - like, all kinds of things that only real chefs and real foodies are going to know about. Votes: 0

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. Votes: 0

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed. Votes: 0

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. Votes: 0

She looked at me and laughed pointlessly. Then she flounced over to the dog, kissed it with ecstasy, and swept into the kitchen, implying that a dozen chefs awaited her orders there. Votes: 0

In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time. Votes: 0

People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are. Votes: 0

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. Votes: 0

Probably a mistake, you know, that people make in America, to think that all great chefs are a male... I'm still the only male in the family who went into that business. Votes: 0

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. Votes: 0

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal. Votes: 0

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade. Votes: 0

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. Votes: 0

One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much. Votes: 0

The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night. Votes: 0

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge. Votes: 0

One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them. Votes: 0

I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They're going to say, 'Why not us?' Votes: 0

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. Votes: 0