Chef Quotes - Page 19

• I've lost my mind," Alex muttered, grabbing her knives again and stomping back across the kitchen. "I woke up this morning a boring little chef on planet earth, and somehow ended up in the Twilight Zone as a third-rate stand-in for Buffy the Vampire Slayer".

  Lynsay Sands

  Morning, Twilight, Knives

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• First,” he said, coming behind me and placing his hands on the counter, just outside of mine, “choose your tomato.” He dipped his head so his mouth was at my ear. His breath was warm, tickling my skin. “Good. Now pick up the knife.” “Does the chef always stand this close?” I asked, not sure if I liked or feared the flutter his closeness caused inside me. “When he’s revealing culinary secrets, yes.

  Becca Fitzpatrick

  Hands, Knives, Secret

  Becca Fitzpatrick (2013). “The Complete Hush, Hush Saga: includes Hush, Hush; Crescendo; Silence and Finale”, p.90, Simon and Schuster

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• IMBECILE!" the chef shouted. "Next time why don't you just put your whole HAND in the food, hey? Yes, your whole hand, or maybe your FACE! I arrange the food on plates with care, are you understanding what I am telling you? It is part of the art form of cooking, yes? A lovely plate of food is a thing of beauty! And then you, NUMBSKULL, come along and put your fat greasy FINGERS all over my plate, and SHAKE the plate, and move my food all around the plate until it looks like pigs' vomit!" "Chef Vlad!" I cried out in delight.

  Kenneth Oppel

  Art, Moving, Pigs

  Kenneth Oppel (2009). “Skybreaker”, p.40, Harper Collins

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• Great chefs know it's the appearance of food that counts...but great eaters know its the amount of food that counts

  Jim Davis

  Appearance, Knows, Amount

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• Most beginning writers - and I was the same - are like chefs trying to cook great dishes that they've never tasted themselves. How can you make a great - or even an adequate - bouillabaisse if you've never had any? If you don't really understand why people read mysteries - or romances or literary novels or thrillers or whatever - then there's no way in the world you're going to write one that anyone wants to publish. This is the meaning of the well-known expression "Write what you know."

  Daniel Quinn

  Writing, Expression, People

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• The people who make it to the top - whether they're musicians, or great chefs, or corporate honchos - are addicted to their calling ... [they] are the ones who'd be doing whatever it is they love, even if they weren't being paid.

  Quincy Jones

  Inspirational, Motivational, Loving What You Do

  Quincy Jones (2002). “Q: The Autobiography of Quincy Jones”, p.266, Three Rivers Press

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• With people in the world such as 'Jamie Oliver' and [TV chef] Clarissa Dickson-Wright there isn't much hope for animals.

  Steven Morrissey

  Memorable, Animal, People

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• When I was twelve, I decided to become a chef. I stole a book from the library about the greatest restaurants in France. I'd flip the pages and dream. I should return that book to the library some day.

  Eric Ripert

  Dream, Book, Library

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• Movies are grander, with (in my experience) more heavy weight chefs in the kitchen: the studio, the producers, the writers. All of them get to weigh in and you have to listen to all of them because they hired you. With TV, it's a way smaller scale, with only a few people weighing in.

  Neal Brennan

  People, Kitchen, Weight

  Interview With Jazmine Hill, www.serialoptimist.com. August 12, 2013.

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• I have a food show.It's not just baseball people. It's a mixture of baseball people, actors, musicians, chefs and whatnot. They bring out different dishes, and at the end of the show, I give the one I like the most the "Fielder's choice." It's good TV.

  Prince Fielder

  Baseball, People, Giving

  Source: sports-ak.espn.go.com

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• I came from the old world of gastronomy. Many years ago I walked into the kitchens of the Hotel St George and I feel very fortunate that I worked for chefs that were behind their stoves. I saw that world of gastronomy. I can sit here today and say that I saw the golden age of gastronomy. It's gone, it's gone. It's never going to have that anymore, once the accountants get involved the romance fades. That's the reality.

  Marco Pierre White

  Reality, Years, Romance

  Source: www.notquitenigella.com

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• I've never tried to be a celebrity chef, people call me that but I was that young boy that the media chose.

  Marco Pierre White

  Boys, Media, People

  Source: www.notquitenigella.com

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• I wasn't manufactured. I was cut from the cloth of the very old world of gastronomy. There was no such thing as celebrity chefs, chefs were trained and I like to think that I still represent those old values from that world and the opportunities that I am offered I often say no to.

  Marco Pierre White

  Cutting, Opportunity, Thinking

  Source: www.notquitenigella.com

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• Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this party, they have to go to that party. But then you think "Who is doing the cooking?".

  Marco Pierre White

  Party, Thinking, Cooking

  Source: www.notquitenigella.com

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• Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask yourself how many chefs in this country have Michelin stars and how many have their names on their jackets. We all wear blue aprons in my kitchen because we're all commis. We're all still learning.

  Marco Pierre White

  Country, Stars, Thinking

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• You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.

  Marco Pierre White

  House, Magic, Mind

  Source: www.notquitenigella.com

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• You don't go to school to become the best chef in the world right after you graduate. School is always a starting point so what people forget is that you go to school to build a foundation, and you want to build a foundation that's not going to crumble.

  Roy Yamaguchi

  School, People, Foundation

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• I raise my stein to the builder who can remove ghettos without removing people as I hail the chef who can make omelets without breaking eggs.

  Robert Moses

  Ghetto, Eggs, People

  "Robert Moses, Master Builder, is Dead at 92" by Paul Goldberger, archive.nytimes.com. July 30, 1981.

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• One of the things that helped me a lot as I was starting out in my career was that I got myself to France and Europe and California, and spent time immersing myself in those culinary traditions. I'd encourage future chefs to dive into whatever culture most excites them, and that they want to cook.

  Rick Tramonto

  Europe, Careers, California

  Source: www.huffingtonpost.com

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• It's really an honor to be included in such an incredible lineup of chefs. The team Borgata has assembled is by far one of the best on the East Coast.

  Geoffrey Zakarian

  Team, Honor, East

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• I got killed against Morimoto. I brought out white plates with food; I thought that was really nice. He brings out sculptures of ice, Noah's ark made of balsa wood that he carved at his restaurant downstairs, smoking trees ... When I saw that, I looked at my sous chef and I'm like, we're toast.

  Geoffrey Zakarian

  Nice, White, Smoking

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• I was shocked when they told me congratulations, you won, that's the good news. Then the bad news is that you have six battles next week. That was a bit of a shocker. I was exhausted. And I had Chopped shooting that same week. I didn't have a sous chef lined up; I thought that was bad karma to try to think ahead. So I scrambled. I scrambled the jets, took off and we bombed our target. I think it's gone well.

  Geoffrey Zakarian

  Karma, Congratulations, Thinking

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• Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.

  Paul Rankin

  Team, Mean, Office

  Source: www.bbc.co.uk

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• I wrote a mad, passionate letter to the best restaurant in the UK, Le Gavroche in London, and asked if I could work for them. They gave me a job as a dishwasher (Colin laughs). For me that was a joy because I had a foot in the door of this world class restaurant. Just being around the buzz and the pots and pans and the wonderful food and all this produce that was coming in, that was the start of Paul Rankin the chef.

  Paul Rankin

  Jobs, Feet, Doors

  Source: www.bbc.co.uk

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• Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.

  Aaron Sanchez

  Deep Understanding, Inspire, Everyday

  "Aaron Sanchez, Chef Of The Week". Interview with Cindy Y. Rodriguez, www.huffingtonpost.com. November 18, 2011.

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