Chef Quotes - Page 17

• 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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• I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able to be part of this restaurant with an amazing reputation, but not a good one for food at the time. I made it clear that if I was coming to Le Cirque it was going to change.

  Daniel Boulud

  Reputation, Excited

  "The Daniel Boulud Experience". Interview with Rachel Small, www.interviewmagazine.com. May 20, 2013.

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• Being a sport star and a chef both require passion, commitment, work and natural ability.

  Paul Rankin

  Sports, Stars, Passion

  Source: www.bbc.co.uk

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• We [chefs] are competitive, although I think you need to be careful with competitiveness as it can become quite negative.

  Paul Rankin

  Thinking, Negative, Needs

  Source: www.bbc.co.uk

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• It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they'll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it'll be slightly different.

  Paul Rankin

  Awards, Connections, Different

  Source: www.bbc.co.uk

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• One of the great awards from a chef's point of view are Michelin stars. The ultimate is three Michelin stars. For example, Gordon Ramsey has three Michelin stars. Having one Michelin star is a big deal, two is incredible and having three puts you in a bracket of maybe 30 chefs worldwide.

  Paul Rankin

  Stars, Two, Awards

  Source: www.bbc.co.uk

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• The stressful part of that is that you're not a chef. People who have learnt to be chefs have spent years in kitchens just on the vegetable section and then move up to the fish section, etc, whereas you have to do everything and it's really full on, but it's an amazing experience.

  Jayne Middlemiss

  Moving, Vegetables, Years

  Source: www.bbc.co.uk

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• I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a real inspiration. I've cooked for Jamie a few times - most people are too frightened to cook for him. Chefs are really easy to cook for. They're just pleased not to be the one who's cooking.

  Jason Flemyng

  Real, Inspiration, People

  Source: www.mirror.co.uk

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• Strange people like chefs, musicians, and politicians affect me.

  Jason Flemyng

  People, Musician, Strange

  Source: www.mirror.co.uk

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• Nobody likes sweaty coleslaw.

  Aaron Sanchez

  Likes

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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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• Management is a far more homely business than its would be scientists suggest, more closely allied to cookery than any other human activity. Like cooking, it rests on a degree of organisation and on adequate resources. But just as no two chefs run their kitchens the same way, so no two managements are the same.

  Robert Heller

  Running, Two, Cooking

  "The Naked Manager". Book by Robert Heller, p. 12, 1972.

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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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• As I learned from chapters past, it's important to try and stay in the chapter that you're in, and enjoy it while it's lasting. Not be constantly worrying about where this step will take you - living in the potential future. Like a good meal. Like a good chef's tasting meal. You don't want to wonder what's next while you're eating the foie gras.

  Neil Patrick Harris

  Past, Worry, Important

  Interview with Tasha Robinson, www.avclub.com. September 16, 2008.

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• In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.

  Ted Allen

  Travel, Writing, Years

  "Biography/Personal Quotes". www.imdb.com.

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• My husband and I have always incorporated things into our life that reduce stress. We're very careful with our health. We go to bed early. In this job, fatigue would be very detrimental! We've always eaten very healthily; now it's really particularly easy because we have a chef.

  Laura Bush

  Jobs, Husband, Stress

  "Laura Bush Wants to Save Your Life". Interview, www.glamour.com. January 3, 2008.

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• 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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• I was the head chef on the S.S. Diarrhea.

  Mr. Krabs

  Diarrhea

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• Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?

  Anthony Bourdain

  Giving, Doe, Matter

  "Eat Your Words: Anthony Bourdain on Being Wrong". Interview with Kathryn Schulz, www.slate.com. May 31, 2010.

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• Some people who are obsessed with food become gourmet chefs. Others become eating disorders.

  Marya Hornbacher

  Food, People, Eating Disorder

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• You don’t have to look far to taste some of the best food the world has to offer. I’d pit my grandmother against a 3-star Michelin chef any day.

  Nadia Giosia

  Stars, Grandmother, Looks

  "The Julia Child of the Net generation". AndrewZimmern.com Interview, andrewzimmern.com. April 6, 2012.

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