Chef Quotes - Page 19

• Italy itself has 21 different micro-regions. You go within each of those regions, there's even super-micro-regions; and the beauty is that when you go from place to place, although there's a common thread of pasta and joie de vivre - in the way that they approach their meals and the simplicity of cooking, celebrating more the product than the chef - there's still so much variety that as you go, it's always an exciting moment.

  Mario Batali

  Simplicity, Cooking, Different

  Source: www.interviewmagazine.com

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• 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.

  Gordon Ramsay

  Strong, Skills, Personality

  "Star Chef on Passion, Pressure and Perfection" by Sarah Rosenberg and Katie Escherich, abcnews.go.com. June 19, 2008.

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• With more exposure comes more recognition. I can honestly say I wouldn't have gotten a lot of things had no one seen me on "Top Chef", win or not. It cast a very wide net for me. And fortunately in a great way. I love that I have been able to cook side by side with so many of my idols.

  Kristen Kish

  Winning, Recognition, Honestly

  Source: www.sheknows.com

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• Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own expression of that which expresses more about the place they were exactly born than it does about trying to be a part of the greater mass. And that's the Italian culture.

  Mario Batali

  Italian, Trying, Culture

  Source: www.interviewmagazine.com

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• 21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

  Rene Redzepi

  Dream, Book, Cooking

  Source: www.interviewmagazine.com

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• Wrapping rubber bands around a watermelon is not journalism. It is entertainment. But the key to success in media has always been a broad mix of serious reporting and entertainment. The New York Times does not make its money on reports about Iraq and Syria. It makes money on its gardening section, food and, yes, stories about cats. "The Today Show" is a very successful program because it is a mix of the celebrity chef and the crazy pet who does the rolls and serious news and interviews.

  Henry Blodget

  Crazy, Cat, Successful

  Source: www.spiegel.de

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• When you think of a chef you think of somebody that could cook - you don't think of chef that says, 'Yo, I make only steaks'. No. A chef knows how to bake, he knows how to fry, he knows how to sautee, he knows how to do everything that's pertaining to food, and that's how I felt about my lyrical position. It's like I would say, 'Today I'm gonna make a hot salmon. Tomorrow I make you spaghetti. The next day I make you baked fish'. This is how my lyrical content in my head was already bein' reciprocated to the world, bein' given to y'all like that.

  Raekwon

  Thinking, Hot, World

  Source: thequietus.com

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• The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.

  Gary Vaynerchuk

  Grandma, Blood, Culinary

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• You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.

  Marco Pierre White

  House, Magic, Mind

  Source: www.notquitenigella.com

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• The most poisonous source in any kitchen is a chef's ego.

  Marco Pierre White

  Ego, Kitchen, Source

  Source: tart.org

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• Today there are very few chefs at that high level who are behind their stoves. You don't feel their presence within the room. Where's the romance? Where's the show? Where's the theater? The modern day restaurant - it's like dining in a chapel. It's boring.

  Marco Pierre White

  Romance, Dining, Levels

  Source: tart.org

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• How many chefs when I was a young boy shouted at me during service? All I ever said was "Yes, chef." The customer is the most important. If the chef overreacts, fine. At the end of service, you apologize.

  Marco Pierre White

  Boys, Important, Apologizing

  Source: tart.org

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• Gastronomy is the French Foreign Legion. You don't need any qualifications. Just walk through the door and keep your head down. Be respectful - "Yes chef!" - and you'll be given a trade. One day you'll be in a position where you can put a roof over your children's heads, you can put food on their table, create security for them.

  Marco Pierre White

  Children, Doors, Over You

  Source: tart.org

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• I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and I feel very fortunate that I worked for chefs that were behind their stoves. I saw that world of gastronomy. I can sit here today and say that I saw the golden age of gastronomy. It's gone, it's gone. It's never going to have that anymore, once the accountants get involved the romance fades. That's the reality.

  Marco Pierre White

  Reality, Years, Romance

  Source: www.notquitenigella.com

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• I've never tried to be a celebrity chef, people call me that but I was that young boy that the media chose.

  Marco Pierre White

  Boys, Media, People

  Source: www.notquitenigella.com

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• I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.

  Marco Pierre White

  Cutting, Opportunity, Thinking

  Source: www.notquitenigella.com

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• Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this party, they have to go to that party. But then you think "Who is doing the cooking?".

  Marco Pierre White

  Party, Thinking, Cooking

  Source: www.notquitenigella.com

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• The people who make it to the top - whether they're musicians, or great chefs, or corporate honchos - are addicted to their calling ... [they] are the ones who'd be doing whatever it is they love, even if they weren't being paid.

  Quincy Jones

  Inspirational, Motivational, Loving What You Do

  Quincy Jones (2002). “Q: The Autobiography of Quincy Jones”, p.266, Three Rivers Press

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• With people in the world such as 'Jamie Oliver' and [TV chef] Clarissa Dickson-Wright there isn't much hope for animals.

  Steven Morrissey

  Memorable, Animal, People

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• I got killed against Morimoto. I brought out white plates with food; I thought that was really nice. He brings out sculptures of ice, Noah's ark made of balsa wood that he carved at his restaurant downstairs, smoking trees ... When I saw that, I looked at my sous chef and I'm like, we're toast.

  Geoffrey Zakarian

  Nice, White, Smoking

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• It's really an honor to be included in such an incredible lineup of chefs. The team Borgata has assembled is by far one of the best on the East Coast.

  Geoffrey Zakarian

  Team, Honor, East

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• Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part.

  Gordon Ramsay

  Nice, Responsibility, Years

  Source: www.crushable.com

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• One of the things that helped me a lot as I was starting out in my career was that I got myself to France and Europe and California, and spent time immersing myself in those culinary traditions. I'd encourage future chefs to dive into whatever culture most excites them, and that they want to cook.

  Rick Tramonto

  Europe, Careers, California

  Source: www.huffingtonpost.com

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• I raise my stein to the builder who can remove ghettos without removing people as I hail the chef who can make omelets without breaking eggs.

  Robert Moses

  Ghetto, Eggs, People

  "Robert Moses, Master Builder, is Dead at 92" by Paul Goldberger, archive.nytimes.com. July 30, 1981.

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• Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.

  Paul Rankin

  Team, Mean, Office

  Source: www.bbc.co.uk

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