Chef Quotes - Page 13

• Chefs don't actually say 'That's a spicy meat-a-ball,' except to indicate that there's a bomb threat in the restaurant without alarming the customers. Terrorism is the spiciest meatball there is.

  Mario Batali

  Bombs, Meat, Balls

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• A lot of young chefs today get carried away by trends, by influences, by movements.

  Daniel Boulud

  Movement, Trends, Today

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• Miami, which has already aired, has this wonderful blend of Caribbean culture and Latin American culture and Southern American culture (talking about fried chicken). All those combine to make for a very very interesting array of ingredients, restaurants, and the chefs that come there. It also has great seafood, not to mention the glorious citrus that's there. And all those things inform what you do - and they should.

  Padma Lakshmi

  Latin, Talking, Interesting

  "'Tangy, Tart, Hot & Sweet': Padma's Passport to Flavors". Interview With Brad Thomas Parsons, www.amazonbookreview.com. November 27, 2007.

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• I travel 250 days a year. There are chef friends who I only see every couple of years. By conventional standards I'm a bad friend. I'm not there to remember your birthday or to offer you words of support through Twitter. I'm not up on what you're doing in New York because I'm not in New York. I'm not what people call in parenting circles "present."

  Anthony Bourdain

  New York, Couple, Bad Friend

  Interview with Andrew Friedman, toqueland.com. May 2, 2014.

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• Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.

  Michael Mina

  Two, Able, Products

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• There's a difference between watching a chef show, which doesn't feel like a reality show compared to the Housewives. Those shows can, I think, not only lower your IQ, but really just knock the wind out of you, because we're all here in this business.

  Chelsea Handler

  Reality, Thinking, Wind

  Source: variety.com

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• If you're not the one cooking, stay out of the way and compliment the chef.

  Michael Strahan

  Cooking, Way, Compliment

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• Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.

  Giada De Laurentiis

  Successful, Thinking, People

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• If any chef ever tells you they're not inspired equally by the truck-stop barbecue as they are by the four-star Michelin restaurant they are lying.

  Padma Lakshmi

  Stars, Lying, Four

  "'Tangy, Tart, Hot & Sweet': Padma's Passport to Flavors". Interview With Brad Thomas Parsons, www.amazonbookreview.com. November 27, 2007.

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• If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.

  Gordon Ramsay

  Nuts, Kitchen, Way

  Source: www.crushable.com

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• 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.

  Janet Fitch

  Past, Smell, Cooking

  Janet Fitch (2013). “White Oleander”, p.137, Hachette UK

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• I know how lucky I am. I never take it for granted. In this country [USA], anything can happen - anybody can be what they want to be. All I ever wanted was to be a good husband and father, a good chef, and to have my own restaurant. And the celebrity was never expected. Wouldn't have even dared dream of it. And here I am. So anyone's dreams can come true. And I'm very, very grateful for everything that's come my way. I thank everyone who enjoys what I do.

  Guy Fieri

  Dream, Country, Husband

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• Chef and Ubuntu are often inseparable in serious server deployments, making mutual integration a must for our users. We're excited to offer Chef as part of the Ubuntu distribution and to deliver easy bare metal provisioning with MAAS and Chef.

  Mark Shuttleworth

  Ubuntu, Deployment, Maa

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• As chefs, we cook to please people, to nourish people.

  Jose Andres

  People, Cooks, Please

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• When I first started writing cookbooks, I remember thinking to myself, what makes me think I can write a cookbook? There are these great chefs who are really trained. And, as I started, I realized, actually, what is my lack is actually exactly right, because I can connect with - cooking's hard for me. I never worked on... And that's why my recipes are really simple, because I want to be able to do them.

  Ina Garten

  Writing, Simple, Thinking

  Source: www.pbs.org

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• When you'd get a note from someone, the government, it meant something was wrong. This was the way it was. Just goes to show you the way that being a chef has changed, you know - being on the bottom of the social scale and now being what we are, it's incredible, it's terrific.

  Jacques Pepin

  Incredibles, Changed, Bottom

  Source: www.interviewmagazine.com

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• I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

  Daniel Boulud

  Real, Inspiration, Years

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• I think working with actors is a little bit how a chef would work with a potato or a piece of meat. You have to kind of have a look at the potato or the piece of meat and see what kind of possibilities are in the ingredient. I know I'm using the wrong metaphor. I think my job is to see what potato is there and from there, just work under their conditions.

  Lars von Trier

  Jobs, Thinking, Meat

  Source: www.indiewire.com

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• 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.

  Theodore White

  Kitchen, May, Busy

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• Being on "Top Chef" opens a lot of doors and gives you a wider audience than you may have had before. It was super-scary when I first finished the show, having no idea what to expect and wondering why my Facebook was blowing up.

  Stephanie Izard

  Giving, Wonder, Audience

  "The three female winners of Top Chef have some words for the new contestants". Interview with Kristine Cannon, www.sheknows.com. November 30, 2016.

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• TV is great and can open up doors, but if you aren't there to cook because you love it, don't go. Don't go to "Top Chef" just to be "famous." It's annoying to our profession and what we all love to do. You want to compete against like-minded people.

  Kristen Kish

  People, Annoying, Profession

  Source: www.sheknows.com

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• Before any exposure on TV, I'm a real chef.

  Chelsea Handler

  Real, Tvs, Exposure

  Source: variety.com

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• 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.

  Stephanie Izard

  Thinking, Challenges

  Source: www.avclub.com

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• I have a theory that the people who cook in jails are British chefs.

  Steve Earle

  Jail, People, British

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• I was the head chef on the S.S. Diarrhea.

  Mr. Krabs

  Diarrhea

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