Chef Quotes - Page 11

• 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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• Chef cookin for me They say my shoe game crazy The mental asylum lookin for me

  Nicki Minaj

  Crazy, Games, Shoes

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

  Jose Garces

  Chicago, Backgrounds

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• Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can, but ultimately our goal is to please our clients.

  David Castle

  Ivory Tower, Goal, Trying

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• A problem with school is that you often become what you study. If you study, let say cooking, you become a chef. If you study law, you become an attorney, and a study of auto mechanics makes you mechanics. The mistake in becoming what you study is that, too many people forget to mind their own business. They spend their lives minding someone else's business and making that person rich

  Robert Kiyosaki

  Mistake, School, Law

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• I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.

  Rachael Ray

  Fun, Writing, Thinking

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• A lot of people call me a celebrity chef, but I don't think that I'm a celebrity. So I want to stay keeping just a chef. That's more comfortable.

  Masaharu Morimoto

  Thinking, People, Want

  "TalkAsia" with Kristie Lu Stout, www.cnn.com. February 11, 2012.

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• Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.

  Masaharu Morimoto

  Hard Work, Home, Wife

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• I am climbing Mt. Kilimanjaro in Africa this Summer as a personal physical goal for myself, but also as a way to bring on sponsors and raise awareness and funds to help benefit the programs and initiatives of Chefs for Humanity.

  Cat Cora

  Summer, Climbing, Goal

  "Climbing a Mountain for Hunger" by Cat Cora, www.huffingtonpost.com. March 8, 2011.

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• I launched Chefs for Humanity, a national nonprofit, with my voice, heart and money from my own pocket. Money gives you the ability to make a difference in the world and, when used in a positive way, is a lot of fun.

  Cat Cora

  Fun, Heart, Voice

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• Listen, boy, just ask the chef to make me a proper Full English Breakfast. You know, bacon, fried eggs, sausages, liver, grilled mushrooms and tomatoes, black pudding, kidneys, baked beans, fried bread, toast and served with strong English mustard, mind - none of this effete French muck - and a large mug of hot, strong Indian tea.

  Bryan Talbot

  Strong, Boys, Mushrooms

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• The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night.

  Joe Bastianich

  Night, Reality, Needs

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• Both my partner and I did not get into cooking so that we could wear ugly chef's coats and stuff. We dress sexy in the kitchen.

  Marc Jacobs

  Sexy, Cooking, Kitchen

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