Chef Quotes - Page 14

• It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.

  Curtis Stone

  Thinking, People, Add

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• There's not a single chef I know of that does not think about the politics of the food they're serving.

  Gail Simmons

  Thinking, Doe, Knows

  "‘Top Chef’ Judge Gail Simmons Reveals Her Favorite Ketchup". Interview with Michelle Madden, www.huffingtonpost.com. September 30, 2011.

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• I love food shows: Anthony Bourdain, Iron Chef, Chopped, you name it.

  Donnie Wahlberg

  Names, Iron, I Love Food

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• If you've attended the Cordon Bleu, you would know that no woman is supposed to be a chef - only men.

  Sandra Lee

  Men, Supposed To Be, Knows

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• I'm speaking of the pursuit of excellence in all things. All things! Presence of mind and devotion to craft. A great artist has these. A great chef. A great master of tea. There's powerful kung fu in a well-built house or an eloquent letter, but the limit of your imagination is bones breaking and bullets flying.

  Scott Lynch

  Powerful, Artist, Presence Of Mind

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• In Japanese sushi restaurants, a lot of sushi chefs talk too much.

  Masa Takayama

  Sushi, Too Much, Restaurants

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• I believe a leaf of grass is no less than the journeywork of the stars, And the pismire is equally perfect, and a grain of sand, and the egg of the wren, And the tree toad is a chef-d'oeurve for the highest, And the running blackberry would adorn the parlors of heaven, And the narrowest hinge in my hand puts to scorn all machinery, And the cow crunching with depress'd head surpasses any statue, And a mouse is miracle enough to stagger sextillions of infidels!

  Walt Whitman

  Running, Depressing, Stars

  Walt Whitman, “Song Of Myself, XXXI”

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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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• I came to understand that the words executive and corporate never belong next to the word chef.

  Thomas Keller

  Next, Executives, Corporate

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• From the sexual, or amatorial, generation of plants new varieties, or improvements, are frequently obtained; as many of the young plants from seeds are dissimilar to the parent, and some of them superior to the parent in the qualities we wish to possess... Sexual reproduction is the chef d'oeuvre, the master-piece of nature.

  Erasmus Darwin

  Science, Parent, Quality

  Erasmus Darwin (1968). “The essential writings of Erasmus Darwin”

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• I think the future for young chefs is much brighter than it was 40 years ago. Because people have become so much more interested in food. That will not stop. We cannot go back now. We cannot go back to frozen.

  Andre Soltner

  Thinking, Years, People

  "In Conversation: André Soltner and David Chang". Interview with Robin Raisfeld, Rob Patronite, nymag.com. September 28, 2008.

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• Chefs aren't celebrities: they're chefs.

  Elton John

  Evening Standard, May 1, 2012.

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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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• In playwriting, you've got to be able to write dialogue. And if you write enough of it and let it flow enough, you'll probably come across something that will give you a key as to structure. I think the process of writing a play is working back and forth between the moment and the whole. The moment and the whole, the fluidity of the dialogue and the necessity of a strict construction. Letting one predominate for a while and coming back and fixing it so that eventually what you do, like a pastry chef, is frost your mistakes, if you can.

  David Mamet

  Mistake, Writing, Thinking

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• Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

  Ferran Adria

  Asking, Want, Able

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• In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.

  Ferran Adria

  Copying, Done, Restaurants

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• A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.

  Ferran Adria

  Artist, Years, People

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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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• Do we really require so many gardening programmes, makeover programmes or celebrity chefs?

  David Attenborough

  Gardening, Television, Makeovers

  "David Attenborough criticises BBC schedule". www.telegraph.co.uk. May 1, 2008.

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• How do I speak Spanish? Not too well. Paz taught me a few words that, if people weren't nice to me, I could tell them a few things. I got to study with [chef] Thomas Keller, who we all love as a guy and Jim had a relationship with him at [his restaurant] the French Laundry.

  Adam Sandler

  Nice, People, Guy

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• I love Dexter. I love Top Chef. I can't wait for it to come back. I love Friday Night Lights. I think TV is in a great place right now. It's definitely getting better and better. I think there is some of the most complete writing for women and female characters, they're done in television production and not really film production.

  Alyssa Milano

  Friday, Writing, Character

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• The midfield are like a chef, trying to prise open a stubborn oyster to get at the fleshy meat inside.

  George Hamilton

  Football, Oysters, Trying

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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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