Chef Quotes - Page 8

• I am climbing Mt. Kilimanjaro in Africa this Summer as a personal physical goal for myself, but also as a way to bring on sponsors and raise awareness and funds to help benefit the programs and initiatives of Chefs for Humanity.

  Cat Cora

  Summer, Climbing, Goal

  "Climbing a Mountain for Hunger" by Cat Cora, www.huffingtonpost.com. March 8, 2011.

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• I launched Chefs for Humanity, a national nonprofit, with my voice, heart and money from my own pocket. Money gives you the ability to make a difference in the world and, when used in a positive way, is a lot of fun.

  Cat Cora

  Fun, Heart, Voice

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• I miss being fawned over by restaurateurs and chefs.

  Toby Young

  Missing

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• Chicago is a lot of my background as a chef.

  Jose Garces

  Chicago, Backgrounds

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• Having survived her 10th London winter (she got through January by assigning it "international month," and amusing Moses and his big sister, Apple, 9, with a visiting Italian chef, Japanese anime screenings, and hand-rolled-sushi lessons, no less), Paltrow admits that her dreams of relocating the family to their recently acquired residence in Brentwood, California, are becoming ever more urgent.

  Gwyneth Paltrow

  Dream, Winter, Italian

  "Gwyneth Unveiled" by Sarah Bailey, www.harpersbazaar.com. April 11, 2013.

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• Celebrity chefs are the leaders in the field of food, and we are the led. Why should the leaders of chemical businesses be held responsible for polluting the marine environment with a few grams of effluent, which is sublethal to marine species, while celebrity chefs are turning out endangered fish at several dozen tables a night without enduring a syllable of criticism?

  Charles Clover

  Marine, Night, Sea

  Charles Clover (2008). “The End of the Line: How Overfishing is Changing the World and what We Eat”, p.189, Univ of California Press

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• There are those who say that poets should use her and his art to change the world. I'd agree with that, but I think everybody should do that. I think the chef and the baker and the candlestick maker - I think everybody should be hoping to make it a better world.

  Maya Angelou

  Art, Thinking, Bakers

  Source: therumpus.net

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• I think food trucks are the new answer to American fast food. The idea of raising two or three million dollars and going through red tape to open a restaurant, there's lots of barriers to success. There's a really easy jumping place for food trucks. It's very hip and acceptable for new chefs to open a food truck first.

  Tyler Florence

  Thinking, Ideas, Two

  "Q&A With Tyler Florence, Host of the Food Network’s Great Food Truck Race". Interview with Sarah Bennett, www.dmagazine.com. November 30, 2012.

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• I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.

  Eric Balfour

  Stuff, Brilliant, Disaster

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• I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.

  Curtis Stone

  Mean, Long, Kitchen

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• With such a perishable, expensive and important product buying truffles can be a leap of faith for a chef. Working with Céline over the past two years has taken away any of that stress. The level of quality and consistency with her truffles is unsurpassed. Most importantly the quality and loyalty of her service makes me feel that she is looking out for me and my guests interests in giving me an honest assessment of the markets fluctuations.

  Douglas Keane

  Loyalty, Stress, Taken

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• Chef cookin for me They say my shoe game crazy The mental asylum lookin for me

  Nicki Minaj

  Crazy, Games, Shoes

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• The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night.

  Joe Bastianich

  Night, Reality, Needs

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• I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.

  Thomas Keller

  Believe, Inspiration, Thought Provoking

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• Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just as traditional French cooking does not use seaweed or raw fish, so neoclassical models do not make assumptions derived from psychology, anthropology, or sociology. I disagree with any rules that limit the nature of the ingredients in economic models.

  George Akerlof

  Economic Models, Psychology, Cooking

  "An Economic Theorist's Book of Tales". Book by George Akerlof, October 26, 1984.

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• I think I'm going to give my baby her first food on Thanksgiving, make her some organic sweet potato. I'm very excited! It's going to be a big day and my husband is in charge of the turkey - he's the chef of the family!

  Lily Aldridge

  Thanksgiving, Baby, Sweet

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

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• Part of my job as a food writer is to describe food. So my work on 'Top Chef,' I feel, is an extension of that. When we give a criticism to the contestant, we want to make sure we tell them why it's not working and why it would work if they did it a different way.

  Padma Lakshmi

  Jobs, Giving, Criticism

  Interview with Dan Hyman, www.gq.com. November 30, 2011.

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• Eh! Je suis leur chef, il fallait bien les suivre. (Ah well! I am their leader, I really ought to follow them.)

  Alexandre Auguste Ledru-Rollin

  Leadership, Wells, Ought

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• Fame hurt. People thought I was a sellout chef and stopped coming to my restaurant.

  Chris Cosentino

  Hurt, People, Fame

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• You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.

  Erin Morgenstern

  Kitchen, Ingredients, Moments

  "Magic Moments in Life" By Erin Morgenstern, www.huffingtonpost.com. October 19, 2012.

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• I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.

  Jacques Pepin

  Hands, Class, Important

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• My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.

  Carla Hall

  People, Kitchen, Tables

  "Top Chef Finalist Carla Hall Dishes on the Competition". Washington Post Live Q&A, www.washingtonpost.com. February 25, 2009.

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• You can enjoy a $15 bottle of wine as much as you can enjoy a $100 bottle of wine.

  Joe Bastianich

  Wine, Bottles, Enjoy

  "Joe Bastianich reveals restaurants' dark secrets, talks lawsuit". Interview with Matt Lauer, www.today.com. May 1, 2012.

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• My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

  Alexandra Guarnaschelli

  Careers, Choices, Parent

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• I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

  Michael Symon

  Teacher, Thinking, Class

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