|

|

Advertisements

Chefs Quotes

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 Picture Quote #1

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 Picture Quote #1

Great chefs know it’s the appearance of food that counts...but great eaters know its the amount of food that counts Picture Quote #1

It depends as there’s many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they’ll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it’ll be slightly different Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

Advertisements

It’s quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food Picture Quote #1

The New Nordic diet originated in 2004, when the visionary chefs Rene Redzepi and Claus Meyer called a symposium of regional chefs to address the public’s increasing consumption of processed foods, additives, highly refined grains, and mass-produced poultry and meat Picture Quote #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 Picture Quote #1

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?’ Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

Advertisements

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 Picture Quote #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 Picture Quote #1

Many of the master chefs in the South, both the upper South as well as the deep South, were blacks and many of those people came here to Washington, D.C., and opened up establishments. Very, very few of them have survived. But they certainly were very prominent 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

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 Picture Quote #1

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 Picture Quote #1

Advertisements

One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before Congress, have lent this support to Mrs. Obama’s effort to combat childhood obesity Picture Quote #1

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 Picture Quote #1

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 Picture Quote #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 Picture Quote #1

I always say this to the young chefs and mean it: The customer is excited, he says you are an artist, but we are not, just craftspeople with a little talent. If the chef is an artist, he doesn’t succeed. Why? Because he is inspired today but not tomorrow. We cannot do that Picture Quote #1

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 Picture Quote #1

Advertisements

Bouillabaisse, this golden soup, this incomparable golden soup which embodies and concentrates all the aromas of our shores and which permeates, like an ecstasy, the stomachs of astonished gastronomes. Bouillabaisse is one of those classic dishes whose glory has encircled the world, and the miracle consists of this: there are as many bouillabaisses as there are good chefs or cordon bleus. Each brings to his own version his special touch Picture Quote #1

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 Picture Quote #1

Great chefs know it’s the appearance of food that counts... but great eaters know its the amount of food that counts Picture Quote #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 Picture Quote #1

Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit Picture Quote #1

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 Picture Quote #1

1 2 3

Friendship Quotes

Motivational Quotes

Inspirational Quotes

Advertisements

Text Quotes

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. (Chefs Quotes) 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. (Chefs Quotes) Great chefs know it’s the appearance of food that counts...but great eaters know its the amount of food that counts (Chefs Quotes) It depends as there’s many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they’ll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it’ll be slightly different. (Chefs Quotes) 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. (Chefs Quotes) 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. (Chefs Quotes) It’s quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food. (Chefs Quotes) The New Nordic diet originated in 2004, when the visionary chefs Rene Redzepi and Claus Meyer called a symposium of regional chefs to address the public’s increasing consumption of processed foods, additives, highly refined grains, and mass-produced poultry and meat. (Chefs Quotes) 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. (Chefs Quotes) 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?’ (Chefs Quotes) 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. (Chefs Quotes) 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. (Chefs Quotes) 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. (Chefs Quotes) 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. (Chefs Quotes) Many of the master chefs in the South, both the upper South as well as the deep South, were blacks and many of those people came here to Washington, D.C., and opened up establishments. Very, very few of them have survived. But they certainly were very prominent. (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) 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. (Chefs Quotes) 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. (Chefs Quotes) One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before Congress, have lent this support to Mrs. Obama’s effort to combat childhood obesity. (Chefs Quotes) 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 (Chefs Quotes) 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. (Chefs Quotes) 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 (Chefs Quotes) I always say this to the young chefs and mean it: The customer is excited, he says you are an artist, but we are not, just craftspeople with a little talent. If the chef is an artist, he doesn’t succeed. Why? Because he is inspired today but not tomorrow. We cannot do that (Chefs Quotes) 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 (Chefs Quotes) Bouillabaisse, this golden soup, this incomparable golden soup which embodies and concentrates all the aromas of our shores and which permeates, like an ecstasy, the stomachs of astonished gastronomes. Bouillabaisse is one of those classic dishes whose glory has encircled the world, and the miracle consists of this: there are as many bouillabaisses as there are good chefs or cordon bleus. Each brings to his own version his special touch (Chefs Quotes) 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 (Chefs Quotes) Great chefs know it’s the appearance of food that counts... but great eaters know its the amount of food that counts (Chefs Quotes) My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me (Chefs Quotes) Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit (Chefs Quotes) 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 (Chefs Quotes)

1 2 3