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.
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.
I always had a fantasy of being a chef, because I like kitchen life.
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
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.
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.
One of the greatest pleasures of my life has been that I have never stopped learning about Good Cooking and Good Food
Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!
The only time to eat diet food is while you're waiting for the steak to cook.
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.
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.
People who love to eat are always the best people.
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
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
All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
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.
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.
I can't stand people that do not take food seriously.
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