Chef Quotes - Page 11

• If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

  Gordon Ramsay

  Lasts, Last Supper, Ifs

  "Q&A: Gordon Ramsay On 'Hell's Kitchen'". Interview with Rick Ellis, allyourscreens.com. July 17, 2009.

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• When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.

  Geoffrey Zakarian

  Thinking, Two, Kitchen

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• Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

  Gordon Ramsay

  Mean, Healthy, Want

  Source: www.crushable.com

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• Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.

  Wolfgang Puck

  Mean, Years, People

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• My grandmother was a chef, and she taught me to cook. One day I want a restaurant, a small Italian grill. Thats my aspiration.

  Jeremy Miller

  Grandmother, Italian, One Day

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• I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.

  Curtis Stone

  Mean, Long, Kitchen

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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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• 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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• Our clients wanted the restaurant experience, not their mother's buffet dinner - so we reached out to that world and hired a series of restaurant chefs: Robb Garceau from Jean Georges, Cornelius Gallagher from Oceana. Cornelius completely revolutionized our menu; he did a stint at El Bulli, and one of the techniques he brought back was sous-vide cooking. Our current chef, Patrick Phelan, continues to grow the vision.

  David Castle

  Mother, Cooking, Vision

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• My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.

  Jacques Pepin

  Mother, Thinking, People

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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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• I wanted to be a vet, a nurse, a chef - I mean, anything but the music industry. But once I hit high school, the bug really bit me. You can't deny where you come from and what's in your genes, and music definitely was. I haven't looked back since.

  Hillary Scott

  School, Mean, Nurse

  "Lady Antebellum Talk Crushes, Clashes and Chemistry". Interview with Beville Darden, theboot.com. May 23, 2008.

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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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• I don't want to do panel games or adverts. I really like challenges. I always get roles as an art teacher or a photographer. In the future I want to play something like a mugger/assassin/pastry chef.

  Dylan Moran

  Teacher, Art, Games

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• I'd like to help other comedians and when I get a little older I'd like to open up a nice comedy club that is straight classy, with a straight restaurant and a chef. The whole thing, red carpet, and treating people nice, for people to come back and have a good time. That's the kind of comedy club I want to open up.

  Bruce Bruce

  Nice, Helping Others, People

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• We define content very broadly. Representing chefs, designers, makeup artists - it's all important.

  Ari Emanuel

  Artist, Makeup, Important

  "WME's Agent Provocateurs Ari Emanuel And Patrick Whitesell". Interview with Nicole LaPorte, www.fastcompany.com. March 18, 2013.

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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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• I started to change. It was sort of a restaurant mid-life crisis, you could say. I lost a lot of confidence, not so much as a father or as a friend, but as a boss, as a chef that's to make decisions throughout the day all the time. I just slowly started burning out. Once you lose your confidence like that, you start being angry in the kitchen. I couldn't recognize myself anymore. I started writing the journal. It was never meant to be a book, but the editor at Phaidon read parts of it. As editors do, I guess.

  Rene Redzepi

  Father, Book, Writing

  Source: www.interviewmagazine.com

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• If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want.

  David Castle

  Special, Want, Problem

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• Like all these women in Hollywood, people don't realize that they work out like six hours a day with a personal trainer and have a chef. They can pay for all of that stuff, and that's why they look like that.

  Kelly Osbourne

  People, Work Out, Realizing

  Source: www.sheknows.com

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• I'd rather go with someone who wasn't a great speaker, but was a great chef, rather than someone who was a great performer, but maybe not a great cook.

  Matt Preston

  Speakers

  Source: www.popsugar.com.au

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• If your grandparents are Mexican, you can relate through the roots of the show [Top Chef], through the food, through the traditions and find yourself and get to know yourself too.

  Ana Claudia Talancon

  Roots, Grandparent, Mexican

  Source: www.nbcnews.com

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• I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.

  Jacques Pepin

  Hands, Class, Important

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• I'm one of those people who're good at everything but I'm not great at anything. I thought I'd be a chef or a teacher.

  Jesse Lacey

  Teacher, People

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• Stephanie Izard. She is extremely talented but super-humble at the same time. And she was the first female Top Chef. I remember cheering her on when she competed. At that time I just started in my culinary career. Watching her cook was very inspiring.

  Shirley Chung

  Cheer, Humble, Careers

  Source: www.sheknows.com

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