Top Chefs Quotes

Browse top 57 famous quotes and sayings about Chefs by most favorite authors.

Favorite Chefs Quotes

1. "Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'"
Author: Alton Brown
2. "We can't all be bakers or chefs. Many of us have modest ambitions. But we can all buy a piece of the pie."
Author: Amah Lambert
3. "Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and fun."
Author: Anne Burrell
4. "Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people."
Author: Anthony Bourdain
5. "When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia."
Author: Anthony Bourdain
6. "If nymphomaniacs were chefs, the stomach and the groin would finally start talking. They'd say: "Fat is sexy." Enrolling all our sex addicts in culinary school may be the best way of dealing with obesity. Every meal of the day would be candlelit, every course would be dessert, and our food would make squelching noises and prematurely explode before it reaches our mouths."
Author: Bauvard
7. "Male egos require constant stroking. Every task is an achievement, every success epic. That is why women cook, but men are chefs: we make cheese on toast, they produce pain de fromage."
Author: Belle De Jour
8. "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."
Author: Ben Silbermann
9. "I launched Chefs for Humanity, a national nonprofit, with my voice, heart and money from my own pocket. Money gives you the ability to make a difference in the world and, when used in a positive way, is a lot of fun."
Author: Cat Cora
10. "Celebrity chefs are the leaders in the field of food, and we are the led. Why should the leaders of chemical businesses be held responsible for polluting the marine environment with a few grams of effluent, which is sublethal to marine species, while celebrity chefs are turning out endangered fish at several dozen tables a night without enduring a syllable of criticism?"
Author: Charles Clover
11. "Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit."
Author: Charlie Trotter
12. "I think all chefs who pursue great flavor have good ethics."
Author: Dan Barber
13. "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."
Author: Ed Smith
14. "Dans la stupidité il est un sérieux qui, mieux orienté, pourrait multiplier la somme des chefs-d'oeuvre."
Author: Emil Cioran
15. "Il y avait des hommes si ambitieux qu'ils auraient torché les chefs, pour les entendre seulement dire merci."
Author: Émile Zola
16. "Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?"
Author: Ferran Adria
17. "I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars."
Author: Giada De Laurentiis
18. "Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them."
Author: Gordon Ramsay
19. "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."
Author: Gordon Ramsay
20. "He shook his ladle overhead as if summoning the wrath of angel chefs among the stars."
Author: Gregory Maguire
21. "In this world . . .It's Heaven when:The French are chefsThe British are policeThe Germans are engineersThe Swiss are bankersAnd the Italians are loversIt's Hell when:The English are chefsThe Germans are policeThe French are engineersThe Swiss are loversAnd the Italians are bankers."
Author: Hidekaz Himaruya
22. "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."
Author: Jacques Pepin
23. "All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first."
Author: Jacques Pepin
24. "We parked in back and walked down the stairs with their polished brass railings, past the old-fashioned kitchen. We could see the chefs cooking. It smelled like stew, or meat loaf, the way time should smell, solid and nourishing."
Author: Janet Fitch
25. "Consider this argument another wedge served from the malodorous pie known as "My way is Right," the dessert of choice for politicians, religious leaders, and warring pastry chefs."
Author: Jeff Deck
26. "L'histoire des théologies nous montre que les chefs religieux ont toujours affirmé qu'au moyen de rituels, que par des répétitions de prières ou de mantras, que par l'imitation de certains comportements, par le refoulement des désirs, par des disciplines mentales et la sublimation des passions, que par un frein, imposé aux appétits, sexuels et autres, on parvient après s'être suffisamment torturé l'esprit et le corps, à trouver un quelque-chose qui transcende cette petite vie.Voilà ce que des millions de personnes soi-disant religieuses ont fait au cours des âges ; soit en s'isolant, en s'en allant dans un désert, sur une montagne ou dans une caverne ; soit en errant de village en village avec un bol de mendiant ; ou bien en se réunissant en groupes, dans des monastères, en vue de contraindre leur esprit à se conformer à des modèles établis."
Author: Jiddu Krishnamurti
27. "Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts"
Author: Jim Davis
28. "Chefs are magicians in white, accomplished at slight of hand."
Author: Kathleen Flinn
29. "I'm not a purist. Coffee drinking minus cream and sugar is an acquired taste. I'm still not sure it isn't like telling chefs to dispense with spices in cooking."
Author: Kevin Sinnott
30. "They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach."
Author: Luigi Barzini
31. "In Japanese sushi restaurants, a lot of sushi chefs talk too much."
Author: Masa Takayama
32. "Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!"
Author: Masaharu Morimoto
33. "People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are."
Author: Michael Symon
34. "For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore."
Author: Michael Symon
35. "Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef."
Author: Nathan Myhrvold
36. "Great food needed more than chefs; it needed gourmet diners."
Author: Nicole Mones
37. "All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please."
Author: Padma Lakshmi
38. "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."
Author: Quentin Blake
39. "To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures."
Author: Raymond Sokolov
40. "Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why."
Author: Rene Redzepi
41. "There really is a camaraderie among chefs and a willingness to help out whenever we can."
Author: Rocco DiSpirito
42. "Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients."
Author: Ron Ben Israel
43. "'Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous."
Author: Ron Ben Israel
44. "The Pig Chef was - if you thought about it - one of the more sinister icons of American roadside art. Danny's personal totem. What kind of pig is a butcher? What kind of pig cooks barbeque? A traitor pig, a killer pig, a doomed preterite pig destined for eternal damnation. Danny's Pig Chefs showed the full weight of this knowledge in their mocking eyes and snaggled snouts."
Author: Rudy Rucker
45. "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."
Author: Sally Schneider
46. "Without pushing an agenda (okay, maybe I've pushed a bit), I've spread a little veganism wherever I've gone. I've become friends with chefs at the meatiest restaurants you can imagine, and shown them a few things that opened their minds (and their menus) to vegan options. It's easy to be convincing when the food is delicious. It doesn't feel like a sacrifice--it feels like a step up."
Author: Tal Ronnen
47. "I miss being fawned over by restaurateurs and chefs."
Author: Toby Young
48. "It's wild how chefs have become like rock stars."
Author: Todd English
49. "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."
Author: Tom Colicchio
50. "It's a harmless breakfast." "Nothing harmless about what he whips up. His parents are chefs, so he's picked up a few tips and anything he makes is beyond yummy." "Uhm, you're not doing a good job talking me out of it,"
Author: Veronica Blade

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I never lied to a person in my life; my kids didn't, either."
Author: Art Modell

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