Chef Quotes

I'm not a TV guy. I'm a restaurant chef and a businessman.

The first year I sold a photo to was a lady who thought I was a chef, for some reason. I've no idea why.

Get to know the Chef and you will start to enjoy dining out even more.

I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.

Just like if you were brought up on a farm, you would most likely carry on your father's business as a farmer; I was brought up in the kitchen and ended up becoming a chef.

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.

Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.

First need in the reform of hospital management? That's easy! The death of all dietitians, and the resurrection of a French chef.

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

Gordon Ramsay makes me laugh because he knows that I'm not a chef.

Before acting, I wanted to become a journalist. I also toyed with the idea of being a chef - but that's only when people asked me what I wanted to be. In fact, I always used to say I wanted to be an actor, but I didn't ever believe that I was good enough to be come one.

I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

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

My grandfather was a chef for a Baron in Sicily before he came to America. I grew up with him. I used to do my homework at one end of the kitchen table while he cooked at the other end.

A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.

A great chef is an artist that I truly respect.

Execution is everything at 'Iron Chef,' ... It is something that is taken very seriously in the world of culinary art.

It's fast-food with a twist. Certain take-out restaurants promote their food as calorie or fat conscious, but Chef go-go doesn't focus on calories or fat grams. We create delicious, healthy meals that provide our customers the nutrients they need. It's outside the norm and something everyone will like.

We still plan to keep Chef go-go up and running. And if the idea is contagious, we might open several more locations.

He is the first chef-restaurateur who has dared to admit openly, and even elevate to the status of a doctrine, his belief that a chef can serve his customers with the world's finest food without constantly slaving at the stove himself. ... I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

A never-fail technique is showing up in a chef outfit with a food item, looking really concerned. Security will always let you in. The more outrageous the food item, the more likely they are to let you in.