Chef Quotes - Page 13

• The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.

  David Rockwell

  Design, Identity, Cuisine

  Source: www.huffingtonpost.com

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• Observe that for the programmer, as for the chef, the urgency of the patron may govern the scheduled completion of the task, but it cannot govern the actual completion. An omelette, promised in two minutes, may appear to be progressing nicely. But when it has not set in two minutes, the customer has two choices - wait or eat it raw. Software customers have had the same choices.

  Fred Brooks

  Two, Waiting, Choices

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• Since I don't have access to the White House pastry chef anymore, it's done wonders for my figure.

  William J. Clinton

  White, House, Done

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• In Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.

  Marcus Samuelsson

  Inspiration, Europe, Black

  Source: www.motherjones.com

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• My job the same as carpenter. What kind of house you want to build? What kind of food you want to make? You think your ingredients, your structure. Simple. [Other] Japanese restaurants … mix in some other style of food and call it influence, right? I don't like that. … In Japanese sushi restaurants, a lot of sushi chefs talk too much. 'This fish from there,' 'This very expensive.' Same thing, start singing. And a lot have that fish case in front of them, cannot see what chef do. I'm not going to hide anything, right?

  Masa Takayama

  Jobs, Simple, Thinking

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• The less a writer discusses his work and himself the better. The master chef slaughters no chickens in the dining room; the doctor writes prescriptions in Latin; the magician hides his hinges, mirrors, and trapdoors with the utmost care.

  Jack Vance

  Latin, Writing, Doctors

  Jack Vance (2007). “The Jack Vance Treasury”, Subterranean

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• You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.

  Jacques Pepin

  Mother, Home, Years

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• What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.

  Michael Mina

  Real, Opportunity, Years

  Source: www.interviewmagazine.com

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• What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.

  Gordon Ramsay

  Believe, Cutting, Thinking

  Source: articles.chicagotribune.com

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• There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

  Gordon Ramsay

  Consistency, Secret, Flavor

  Source: articles.chicagotribune.com

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• When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.

  Aaron Sanchez

  Teenager, Latin, New Orleans

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• I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.

  Gordon Ramsay

  Want, Able, Taste

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• Mario you are a great chef but you look like a homeless James Gandolfini.

  Jim Norton

  Looks, Homeless, Mario

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• Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food.

  Ming-Na Wen

  Parent, I Love Food, Grew Up

  "Stargate Universe ‘s Ming-Na Shows Us Her Geek Chic". Interview with Jenna Busch, www.huffingtonpost.com. March 18, 2010.

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• Chef: Any cook who swears in French.

  Henry Beard

  Food, Cooking, Culinary

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• Nobody likes sweaty coleslaw.

  Aaron Sanchez

  Likes

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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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• 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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• 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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• I know how lucky I am. I never take it for granted. In this country [USA], anything can happen - anybody can be what they want to be. All I ever wanted was to be a good husband and father, a good chef, and to have my own restaurant. And the celebrity was never expected. Wouldn't have even dared dream of it. And here I am. So anyone's dreams can come true. And I'm very, very grateful for everything that's come my way. I thank everyone who enjoys what I do.

  Guy Fieri

  Dream, Country, Husband

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• I travel 250 days a year. There are chef friends who I only see every couple of years. By conventional standards I'm a bad friend. I'm not there to remember your birthday or to offer you words of support through Twitter. I'm not up on what you're doing in New York because I'm not in New York. I'm not what people call in parenting circles "present."

  Anthony Bourdain

  New York, Couple, Bad Friend

  Interview with Andrew Friedman, toqueland.com. May 2, 2014.

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• If you're not the one cooking, stay out of the way and compliment the chef.

  Michael Strahan

  Cooking, Way, Compliment

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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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• 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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• Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.

  Julia Child

  Taken, Cooking, Ordinary

  Source: www.interviewmagazine.com

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