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.
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!
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.
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 always had a fantasy of being a chef, because I like kitchen life.
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.
Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!
One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food
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.
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
Kitchens should be designed around what's truly important-fun, food, and life.
The only time to eat diet food is while you're waiting for the steak to cook.
The best way to learn to cook is to do some serious eating.
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.
People who love to eat are always the best people.
Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.
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.
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
I have a chef who makes sure that I'm getting the right amounts of carbs, proteins and fats throughout the day to keep me at my max performance level.
A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
A recipe has no soul. You, as the cook, must bring soul to the recipe.
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