I'm not a TV guy. I'm a restaurant chef and a businessman.
I'd like to see 'Top Chef: Amateur'. Sometimes we have an amateur chef on the show and they just can't cut it against the pros but there are some great stories there.
'Chef' doesn't mean that you're the best cook, it simply means 'boss.'
If I want popularity, I go to a chef's convention.
My father cried when I said I wanted to be a chef.
If you're not the one cooking, stay out of the way and compliment the chef.
Do something you love and people will love you for it.
You can enjoy a $15 bottle of wine as much as you can enjoy a $100 bottle of wine.
I'm one of those people who're good at everything but I'm not great at anything. I thought I'd be a chef or a teacher.
Success is best when it is shared.
Chef: Any cook who swears in French.
I am a chef who happens to appear on the telly, that's it.
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
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.
I came to understand that the words executive and corporate never belong next to the word chef.
I have a theory that the people who cook in jails are British chefs.
Being on "Top Chef" opens a lot of doors and gives you a wider audience than you may have had before. It was super-scary when I first finished the show, having no idea what to expect and wondering why my Facebook was blowing up.
I want to go as far as it will take me. I would love to go pro, but if that doesn't happen, I am a gourmet chef and would like to open my own restaurant.
As a chef and someone who's been in the restaurant business for almost thirty years now, if there's one thing I learned early on: Never eat at a buffet. I don't want to eat yesterday's food and whatever they're trying to get rid of from their cooler for my lunch, dinner, or breakfast, thank you very much.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
In Japanese sushi restaurants, a lot of sushi chefs talk too much.
TV is great and can open up doors, but if you aren't there to cook because you love it, don't go. Don't go to "Top Chef" just to be "famous." It's annoying to our profession and what we all love to do. You want to compete against like-minded people.
With more exposure comes more recognition. I can honestly say I wouldn't have gotten a lot of things had no one seen me on "Top Chef", win or not. It cast a very wide net for me. And fortunately in a great way. I love that I have been able to cook side by side with so many of my idols.
Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts
I used to take culinary arts at Job Corps so I'm a certified chef. I could cook chicken alfredo.
