I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
During the course of filming 'Top Chef,' I gain 15 lbs., so I'm used to needing two dress sizes.
It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.
I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable.
Remember that a very good sardine is always preferable to a not that good lobster.
My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.
Is it a good hot dog? That’s all I want to know … I don’t think the personal health and purity of my colon is that important compared to pleasure. As a chef, I’m not your dietitian or your ethicist. I’m in the pleasure business …. My responsibility is to give you the most delicious tomato that I can afford, given the circumstances, and maybe increase the likelihood that you get laid after dinner.
If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
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
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.
First of all, I can't really claim to be a great chef.
Good food is a right, not a privilege. It brings children into a positive relationship with their health, community and environment.
A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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 was 32 when I started cooking; up until then, I just ate.
Gordon Ramsay makes me laugh because he knows that I'm not a chef.
My grandfather was a chef for a Baron in Sicily before he came to America. I grew up with him. I used to do my homework at one end of the kitchen table while he cooked at the other end.
News networks giving a greater voice to viewers because the social web is so popular are like a chef on the Titanic who, seeing the looming iceberg and fleeing customers, figures ice is the future and starts making snow cones.
Peace begins in the kitchens and pantries, gardens and backyards, where our food is grown and prepared. The energies of nature and the infinite universe are absorbed through the foods we eat and are transmuted into our thoughts and actions.
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
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.
Your pantry is your first line of defense against food-borne illness and things like high blood pressure and cholesterol.
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.
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