A great chef is an artist that I truly respect.
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.
Good food is a right, not a privilege. It brings children into a positive relationship with their health, community and environment.
I want to talk to the bullied kids of the world. Tell them to hang on, it will get better. Know that an 'Iron Chef,' actors, musicians, artists and all successful people have probably been bullied in their life. And the best part of your life is yet to come. Whatever it takes to live, do it!
The best way to learn to cook is to do some serious eating.
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.
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.
Kitchens should be designed around what's truly important-fun, food, and life.
One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
One cannot think well, love well, sleep well, if one has not dined well.
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.
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.
Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!
I always had a fantasy of being a chef, because I like kitchen life.
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.
The only time to eat diet food is while you're waiting for the steak to cook.
People who love to eat are always the best people.
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
A recipe has no soul. You, as the cook, must bring soul to the recipe.
I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.
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.
I was 32 when I started cooking; up until then, I just ate.
You're getting to know who the great chefs are through their books.
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