Chef Quotes - Page 16

• I am the emperor of Germany, but you are the emperor of chefs.

  Wilhelm II

  Food, Cooking, Germany

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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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• Chefs don't actually say 'That's a spicy meat-a-ball,' except to indicate that there's a bomb threat in the restaurant without alarming the customers. Terrorism is the spiciest meatball there is.

  Mario Batali

  Bombs, Meat, Balls

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• A lot of young chefs today get carried away by trends, by influences, by movements.

  Daniel Boulud

  Movement, Trends, Today

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• I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

  Daniel Boulud

  Real, Inspiration, Years

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• Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.

  Michael Mina

  Two, Able, Products

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• As chefs, we cook to please people, to nourish people.

  Jose Andres

  People, Cooks, Please

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• Chef and Ubuntu are often inseparable in serious server deployments, making mutual integration a must for our users. We're excited to offer Chef as part of the Ubuntu distribution and to deliver easy bare metal provisioning with MAAS and Chef.

  Mark Shuttleworth

  Ubuntu, Deployment, Maa

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• We parked in back and walked down the stairs with their polished brass railings, past the old-fashioned kitchen. We could see the chefs cooking. It smelled like stew, or meat loaf, the way time should smell, solid and nourishing.

  Janet Fitch

  Past, Smell, Cooking

  Janet Fitch (2013). “White Oleander”, p.137, Hachette UK

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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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• 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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• 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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• 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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• I think working with actors is a little bit how a chef would work with a potato or a piece of meat. You have to kind of have a look at the potato or the piece of meat and see what kind of possibilities are in the ingredient. I know I'm using the wrong metaphor. I think my job is to see what potato is there and from there, just work under their conditions.

  Lars von Trier

  Jobs, Thinking, Meat

  Source: www.indiewire.com

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• The scotch egg is such a Scottish food. It's as though a great Scottish chef said: I need a tasty snack. Let's take an egg... and wrap it in meat!! Makes it a bit harder.

  Bill Bailey

  Funny, Humor, Scotch

  "Never Mind the Buzzcocks". Comedy, Game-Show, Music, 1996 - 2015.

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• I always loved cooking, from an early age. I kind of wanted to be a chef.

  Caleb Followill

  Cooking, Age, Kind

  Source: www.nashvillelifestyles.com

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• If you want to be a chef or a scientist, you've got to know what the current thinking is, so if you want to write comics or draw comics find out what the very best ones are and look at them all and then you'll know where the bars are because the bars are often very high, if you are going to make a splash and make yourself known, you need to get to that level.

  Dave McKean

  Writing, Thinking, Needs

  Source: www.thestorymint.com

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• If any chef ever tells you they're not inspired equally by the truck-stop barbecue as they are by the four-star Michelin restaurant they are lying.

  Padma Lakshmi

  Stars, Lying, Four

  "'Tangy, Tart, Hot & Sweet': Padma's Passport to Flavors". Interview With Brad Thomas Parsons, www.amazonbookreview.com. November 27, 2007.

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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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