Chef Quotes - Page 10

• I miss being fawned over by restaurateurs and chefs.

  Toby Young

  Missing

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• Chicago is a lot of my background as a chef.

  Jose Garces

  Chicago, Backgrounds

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• Having survived her 10th London winter (she got through January by assigning it "international month," and amusing Moses and his big sister, Apple, 9, with a visiting Italian chef, Japanese anime screenings, and hand-rolled-sushi lessons, no less), Paltrow admits that her dreams of relocating the family to their recently acquired residence in Brentwood, California, are becoming ever more urgent.

  Gwyneth Paltrow

  Dream, Winter, Italian

  "Gwyneth Unveiled" by Sarah Bailey, www.harpersbazaar.com. April 11, 2013.

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• At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.

  Eric Ripert

  School, Today, Culinary

  Source: www.harpersbazaar.com

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• I'm proud of the way I rearrange and put things together, like a chef who makes a great meal, or a filmmaker who puts together a story - it's casting, editing, cinematography.

  Bonnie Raitt

  Editing, Together, Stories

  Source: pitchfork.com

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• I used to take culinary arts at Job Corps so I'm a certified chef. I could cook chicken alfredo.

  Gorilla Zoe

  Art, Jobs, Culinary

  Source: www.complex.com

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• It's an interesting thing, Top Chef. Some of the contestants will make you one great dish, and then make you something on the next show that will make you say, "Is that the same person?"

  Wolfgang Puck

  Interesting, Next, Dishes

  Source: www.esquire.com

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• Food is a passion because I basically grew up in a kitchen. My mother was a gourmet chef and I'm the youngest of five kids. We would always congregate in the kitchen.

  Laura Prepon

  Mother, Passion, Kids

  "Biography/ Personal Quotes". www.imdb.com.

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• Success is best when it is shared.

  Howard Schultz

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• For me, the food is most excited in ['Top Chef Mexico'], I get to try it all. My mouth waters just thinking about it.

  Ana Claudia Talancon

  Thinking, Water, Trying

  Source: www.nbcnews.com

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• Chefs work with food, artists with oil paint, programmers with code.

  Steve Lohr

  Artist, Oil, Design

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• A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with assurances that it's great.

  Peter Schjeldahl

  Artist, Cooking, Kitchen

  Source: www.guernicamag.com

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• You can enjoy a $15 bottle of wine as much as you can enjoy a $100 bottle of wine.

  Joe Bastianich

  Wine, Bottles, Enjoy

  "Joe Bastianich reveals restaurants' dark secrets, talks lawsuit". Interview with Matt Lauer, www.today.com. May 1, 2012.

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• My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

  Alexandra Guarnaschelli

  Careers, Choices, Parent

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• I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

  Michael Symon

  Teacher, Thinking, Class

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• Food's delicate. You have to handle it with finesse. You can't just be a big ogre.

  April Bloomfield

  Finesse, Bigs, Delicate

  "Burger Queen" by Lauren Collins, www.newyorker.com. November 22, 2010.

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• No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

  Joe Bastianich

  Simple, Dressing Up, Cooking

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• I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.

  Eric Balfour

  Stuff, Brilliant, Disaster

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• You ought to have seen Frédéric with his monocle, his greying whiskers, his calm demeanour, carving his plump quack-quack, trussed and already flamed, throwing it into the pan, preparing the sauce, salting and peppering like Claude Monet's paintings, with the seriousness of a judge and the precision of a mathematician, and opening up, with a sure hand, in advance, every perspective of taste.

  Leon Daudet

  Opening Up, Ducks, Hands

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• If he is thin, I will probably dine poorly. If he is both thin and sad, the only hope is in flight.

  Fernand Point

  Flight, Dine, Ifs

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• Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

  Thomas Keller

  Attitude, Deep Understanding, Gourmet

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• It is important to work with purveyors who share our high standards and are discriminating about the products they supply. This has been the foundation of a long and loyal relationship with Gourmet Attitude, a supplier that has helped us offer our guests some of the highest quality imported truffles available in the U.S.

  David Breeden

  Attitude, Long, Important

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• Over the years, Céline Labaune has been constantly seeking to source the highest quality truffles; her diligence and expertise truly set her apart.

  Grant Achatz

  Years, Quality, Lines

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• Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is always a pleasure and a relief to work with the ones who care the most!

  Daniel Boulud

  Passion, Dedication, Who Cares

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• With such a perishable, expensive and important product buying truffles can be a leap of faith for a chef. Working with Céline over the past two years has taken away any of that stress. The level of quality and consistency with her truffles is unsurpassed. Most importantly the quality and loyalty of her service makes me feel that she is looking out for me and my guests interests in giving me an honest assessment of the markets fluctuations.

  Douglas Keane

  Loyalty, Stress, Taken

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