Chef Quotes - Page 12

• I think for a chef, to have a signature dish is a tough question to answer. On one, you don't want to be associated necessarily with just one thing that you think you might do well. On the other side, you've got to commit to owning up to certain things.

  Chuck Hughes

  Thinking, Tough Questions, Signatures

  Source: www.realstylenetwork.com

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• We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in Mexico. That gives the show [Top Chef] a different level completely; the gastronomic level is very high. It makes it all more interesting and the competition is just harder and harder.

  Ana Claudia Talancon

  Interesting, Giving, Competition

  Source: www.nbcnews.com

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• I got involved through the director of the show [Top Chef], he's a director of films in Mexico; I worked with him before. I watched the show in English -many times for many years - and I always loved it. As soon as I heard about having an opportunity to showcase Mexico in a different way, to show a different side of Mexico, that is not violent, that has beautiful colors and delicious food... I didn't think about it twice.

  Ana Claudia Talancon

  Beautiful, Opportunity, Thinking

  Source: www.nbcnews.com

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• I love The Golden Girls. I've watched recently, and it's sort of insane there's a chef that they're always referring to as "fancy" - the pilot's kind of a mess.

  June Diane Raphael

  Girl, Insane, Pilots

  "Grace And Frankie's June Diane Raphael on the joy of calling Donald Trump a 'little bitch'". Interview with Alex McLevy, tv.avclub.com. March 22, 2017.

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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. Whereas the chef makes cake and sometimes tastes it with a finger, but that's it - the rest is for the people.

  Jonathan Santlofer

  Artist, Cake, People

  Source: www.guernicamag.com

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• The French are not rude. They just happen to hate you. But that is no reason to bypass this beautiful country, whose master chefs have a well-deserved worldwide reputation for trying to trick people into eating snails. Nobody is sure how this got started. Probably a couple of French master chefs were standing around one day, and they found a snail, and one of them said: 'I bet that if we called this something like `escargot,' tourists would eat it.' Then they had hearty laugh, because 'escargot' is the French word for 'fat crawling bag of phlegm.'

  Dave Barry

  Beautiful, Country, Couple

  Dave Barry (2010). “Dave Barry's Only Travel Guide You'll Ever Need”, p.127, Ballantine Books

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• In a dream world, I would love to be a master pastry chef, because it combines something I love doing baking with something I'm not good at doing baking. BUT! Practically, if I weren't writing and doing comedy things, I'd like to teach kids to read. I would be good at that in real life.

  Josh Gondelman

  Dream, Real, Writing

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• Only when a chef changed the way you saw the world, through cooking, did food truly become art, and that was rare indeed.

  Michael Ruhlman

  Art, Food, Cooking

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• Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only to have someone piss all over it.

  Anthony Bourdain

  Years, Over It, Hard

  "Interview: Anthony Bourdain Is Ready To 'Get Jiro' With His New Food Focused Graphic Novel". Interview with Alex Zalben, www.mtv.com. June 26, 2012.

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• The culture of chefs is a melting pot, and I always say this - if we could put all the heads of state around a table, each representing their food culture, and then each take one bite of the other's and pass it to the right, and then explain the ideals and culture around those bites, our world problems would be easier to solve.

  Robert Irvine

  Our World, Food Culture, Tables

  Source: www.hollywoodchicago.com

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• Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.

  Michael Symon

  Hate, People, Cooking

  Source: www.esquire.com

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• Celebrating the holidays in the White House over these past eight years has been a true privilege. We've been able to welcome over half a million guests... our outstanding pastry chefs have baked 200,000 holiday cookies... and Barack [Obama] has treated the American people to countless dad jokes.

  Michelle Obama

  Dad, Holiday, Past

  Source: www.realclearpolitics.com

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• As a chef and someone who's been in the restaurant business for almost thirty years now, if there's one thing I learned early on: Never eat at a buffet. I don't want to eat yesterday's food and whatever they're trying to get rid of from their cooler for my lunch, dinner, or breakfast, thank you very much.

  Michael Symon

  Trying

  Source: www.esquire.com

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• Nobody makes art for an elite, not if they're a real artist. You try and reach as many people as possible with whatever it is that you make. If a chef is making an omelette, he wants everyone to think that it tastes great because he did it. And if it does, then that's a success because everyone eats it.

  Mel Gibson

  Art, Real, Thinking

  "Apocalypto - Mel Gibson interview". Interview with Jack Foley, www.indielondon.co.uk.

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• There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, "And yet, all is not as it should be in the kingdom," and I didn't want to do any of that.

  Pete Wells

  Regret, Greatness, Thinking

  Source: www.wbur.org

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• Everybody used to say going to restaurants... is like theater, there's stage sets, there's drama, there's play acting and you watch the show. And now, boy, everything's just become so serious. And you sit at the counter and the chef comes out and tells you what he did to the Brussels sprouts leaves and no, there's not a lot of dancing.

  Pete Wells

  Drama, Boys, Play

  Source: www.wbur.org

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• I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.

  Anthony Bourdain

  Simple, Thinking, Eating

  "Interview: Anthony Bourdain Is Ready To 'Get Jiro' With His New Food Focused Graphic Novel". Interview with Alex Zalben, www.mtv.com. June 26, 2012.

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• In America, even your menus have the gift of language.... The Chef's own Vienna Roast. A hearty, rich meat loaf, gently seasoned to perfection and served in a creamy nest of mashed farm potatoes and strictly fresh garden vegetables. Of course, what you get is cole slaw and a slab of meat, but that doesn't matter because the menu has already started your juices going. Oh, those menus. In America, they are poetry.

  Laurie Lee

  Food, Garden, Vegetables

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• I just think that we show an awful lot of deference to chefs in our culture and maybe not enough deference to customers.

  Pete Wells

  Thinking, Awful, Culture

  Source: www.wbur.org

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• When you make the film, it's like a chef who works on the meal. After you're working all day in the kitchen and dicing and cutting and putting the sauces on, you don't want to eat it. That's how I always feel about the films. I work on it for a year. I've written it, I've worked with the actors, I've edited, put the music in. I just never want to see it again.

  Woody Allen

  Cutting, Years, Kitchen

  "Woody Allen Interview To Rome With Love". Press conference with Woody Allen, www.moviesonline.ca. June, 2012.

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• I've always said that I think females make the best chefs anywhere in the world.

  Gordon Ramsay

  Thinking, Female, World

  Source: www.broadwayworld.com

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• People have no idea how much work it is for a man to produce an ejaculation. You have this seminal vesicle churning out this fluid, the prostate gland producing an alkaline solution. It's like having five iron chefs in your crotch working to cook up this stuff.

  Mark Leyner

  Men, People, Solutions

  Source: abcnews.go.com

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• My father cried when I said I wanted to be a chef.

  Michael Symon

  Father, Said, Wanted

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• [Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

  Gordon Ramsay

  Trends, Gauges, Harder

  Source: www.esquireme.com

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• The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a lot, a f***ing hell of a lot, but I give a lot back.

  Gordon Ramsay

  Giving, Generosity, Levels

  Source: www.esquireme.com

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