Chef Quotes

If you are not extreme, then people will take shortcuts because they don't fear you.

Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.

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

A great chef is an artist that I truly respect.

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

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

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

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

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

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

I always had a fantasy of being a chef, because I like kitchen life.

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

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

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.

Being a chef never seems like a job, it becomes a true passion.

I was the head chef on the S.S. Diarrhea.

The most poisonous source in any kitchen is a chef's ego.

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

If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

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.

My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.

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.

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.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.