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.
A recipe has no soul. You, as the cook, must bring soul to the recipe.
If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
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.
One cannot think well, love well, sleep well, if one has not dined well.
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!
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.
Kitchens should be designed around what's truly important-fun, food, and life.
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
Being a chef is the best job in the world.
A good apprentice cook must be as polite with the dishwasher as with the chef.
Techniques are not the most difficult to teach. The attitudes chefs take are much more important.
I always had a fantasy of being a chef, because I like kitchen life.
I cook with wine, sometimes I even add it to the food.
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 believe that food is one way to make people happy. I also believe that food can unite people from all walks of life and cultures. When we sit together and eat, we promote better understanding and harmony.Food brings love, peace and compassion to the table.
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.
Part of being a good chef is being able to work well with others and make things work under different circumstances.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.
I can't stand people that do not take food seriously.
In normal life, 'simplicity' is synonymous with 'easy to do,' but when a chef uses the word, it means 'takes a lifetime to learn.'
The best way to learn to cook is to do some serious eating.
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