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Chefs Quotes

It’s wild how chefs have become like rock stars Picture Quote #1

As chefs, we cook to please people, to nourish people Picture Quote #1

In any restaurant of this caliber, the chefs are in the same position, building relationships Picture Quote #1

I have a theory that the people who cook in jails are British chefs Picture Quote #1

I think all chefs who pursue great flavor have good ethics Picture Quote #1

Great food needed more than chefs; it needed gourmet diners Picture Quote #1

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Do we really require so many gardening programmes, makeover programmes or celebrity chefs? Picture Quote #1

Mothers and grandmothers: these are the people that I admire most, not so much chefs Picture Quote #1

A lot of young chefs today get carried away by trends, by influences, by movements Picture Quote #1

You’re getting to know who the great chefs are through their books Picture Quote #1

Some people who are obsessed with food become gourmet chefs. Others become eating disorders Picture Quote #1

Chefs aren't celebrities: They're chefs Picture Quote #1

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I miss being fawned over by restaurateurs and chefs Picture Quote #1

I'm evangelical on the subject of some chefs and writers Picture Quote #1

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 Picture Quote #1

I think it’s a universal truth that most chefs I know are happiest eating simple, unadorned good things Picture Quote #1

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 Picture Quote #1

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon Picture Quote #1

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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 Picture Quote #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 Picture Quote #1

We define content very broadly. Representing chefs, designers, makeup artists - it’s all important Picture Quote #1

Long Island for me, it’s producing more chefs coming out of there than Paris Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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More and more, museums will look at restaurants and chefs differently - as if they are curating art Picture Quote #1

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It’s like art - you can see the cycles from many past artists and new artists being inspired by past artists Picture Quote #1

In the past few years, we’ve been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn’t have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing Picture Quote #1

The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea Picture Quote #1

All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It’s an eagerness to please Picture Quote #1

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 Picture Quote #1

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Friendship Quotes

Motivational Quotes

Inspirational Quotes

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Text Quotes

It’s wild how chefs have become like rock stars (Chefs Quotes) As chefs, we cook to please people, to nourish people (Chefs Quotes) In any restaurant of this caliber, the chefs are in the same position, building relationships (Chefs Quotes) I have a theory that the people who cook in jails are British chefs (Chefs Quotes) I think all chefs who pursue great flavor have good ethics (Chefs Quotes) Great food needed more than chefs; it needed gourmet diners (Chefs Quotes) Do we really require so many gardening programmes, makeover programmes or celebrity chefs? (Chefs Quotes) Mothers and grandmothers: these are the people that I admire most, not so much chefs (Chefs Quotes) A lot of young chefs today get carried away by trends, by influences, by movements (Chefs Quotes) You’re getting to know who the great chefs are through their books (Chefs Quotes) Some people who are obsessed with food become gourmet chefs. Others become eating disorders (Chefs Quotes) Chefs aren't celebrities: They're chefs (Chefs Quotes) I miss being fawned over by restaurateurs and chefs (Chefs Quotes) I'm evangelical on the subject of some chefs and writers (Chefs Quotes) 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. (Chefs Quotes) I think it’s a universal truth that most chefs I know are happiest eating simple, unadorned good things (Chefs Quotes) 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 (Chefs Quotes) The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon. (Chefs Quotes) 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. (Chefs Quotes) 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. (Chefs Quotes) We define content very broadly. Representing chefs, designers, makeup artists - it’s all important (Chefs Quotes) Long Island for me, it’s producing more chefs coming out of there than Paris (Chefs Quotes) 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 (Chefs Quotes) 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 (Chefs Quotes) More and more, museums will look at restaurants and chefs differently - as if they are curating art. (Chefs Quotes) The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It’s like art - you can see the cycles from many past artists and new artists being inspired by past artists. (Chefs Quotes) In the past few years, we’ve been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn’t have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing. (Chefs Quotes) The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look for inspiration. To me, a food trend is potentially a lot of people following an idea (Chefs Quotes) All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It’s an eagerness to please. (Chefs Quotes) 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. (Chefs Quotes)

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