You're getting to know who the great chefs are through their books.
People who love to eat are always the best people.
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 never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
The only time to eat diet food is while you're waiting for the steak to cook.
There really is a camaraderie among chefs and a willingness to help out whenever we can.
The internet has become such a great tool not just for chefs but for everyone. The net has given everyone the tools to see and almost experience new and different ideas.
When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings, no social harmony.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
Generally a chef's book is like a calling card or a portfolio to display their personal work.
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.
Before acting, I wanted to become a journalist. I also toyed with the idea of being a chef - but that's only when people asked me what I wanted to be. In fact, I always used to say I wanted to be an actor, but I didn't ever believe that I was good enough to be come one.
I'm not a TV guy. I'm a restaurant chef and a businessman.
Mostly I enjoy the restaurants (my husband is a chef), though I wish we had a wider diversity of ethnic food.
It's really unfair to working women in America who read celebrity news and think, 'Why can't I lose weight when I've had a baby?' Well, everyone you're reading about has money for a trainer and a chef. That doesn't make it realistic.
A lot of people love the idea of improvising but are terrified of it, so I tried to make a book that was not a chef's book about improvising but a real home cook's book with a real home cook's pantry, supermarket ingredients, that sort of thing.
The country's top chefs, designers, media personalities and businesses are part of this dynamic city. We know that Chicagoans are used to the highest standards.
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.
Cooking is like love. It should be entered into with abandon or not at all.
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