The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
If I had to have a favorite chef, I'd probably say I like Guy Fieri.
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.
Food's delicate. You have to handle it with finesse. You can't just be a big ogre.
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.
Food should be fun, but it should also be functional.
As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.
It will always be trendy to do the right thing with food.
You never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always.
[Eva Braun] would also refer to [Adolf Hitler] as "the boss" (der Chef), but she never called him "Adolf" or "Adi" to anyone after the very early days. It was always der Führer.
I am the most unselfish chef in Britain today.
If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
It's an interesting thing, Top Chef. Some of the contestants will make you one great dish, and then make you something on the next show that will make you say, "Is that the same person?"
One thing I always say is being a great chef today is not enough - you have to be a great businessman.
Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if they don't win, they're all talented.
It's wild how chefs have become like rock stars.
I, alas, must present myself somewhat ignominiously as a chef in a busy kitchen. Somewhere a novel is bubbling on a back burner, an old attempt at history may come out of the freezer.
I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.
Part of being a good chef is being able to work well with others and make things work under different circumstances.
Well, yeah. You said you wanted Italian. See. Chef Boyardee. He makes one the best stuff. (Tabitha)
You probably would not choose to dine at a restaurant whose chef always ate elsewhere. I do eat my own cooking, and I don't "dine out" when it comes to investing.
If you've attended the Cordon Bleu, you would know that no woman is supposed to be a chef - only men.
Chef's choice is my favorite. I'm super adventurous.
I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef.
Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food.
