Chef Quotes - Page 9

• 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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• Both my partner and I did not get into cooking so that we could wear ugly chef's coats and stuff. We dress sexy in the kitchen.

  Marc Jacobs

  Sexy, Cooking, Kitchen

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• Being a chef would be too much hard work.

  Sophie Ellis Bextor

  Hard Work, Would Be, Too Much

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• I miss being fawned over by restaurateurs and chefs.

  Toby Young

  Missing

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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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• There's only one cook in the kitchen, only one chef. I let the soloists do their thing - you've gotta let a man do a solo the way he wants - but as far as picking the tunes and working on the arrangements, I take full responsibility for it.

  Gregg Allman

  Responsibility, Men, Kitchen

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

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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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• 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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• No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

  Joe Bastianich

  Simple, Dressing Up, Cooking

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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 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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• As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.

  Tom Colicchio

  New York, Issues, Groups

  "Tom Colicchio on solving the hunger problem in America". Interview with Scott Tobias, www.avclub.com. February 28, 2013.

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• Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle pickers. It is always a pleasure and a relief to work with the ones who care the most!

  Daniel Boulud

  Passion, Dedication, Who Cares

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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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• Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat.

  Tom Colicchio

  Use, Nitrogen, Want

  "The Hot Seat: Tom Colicchio". Interview with Billie Cohen, www.timeout.com. November 11 2008.

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• A problem with school is that you often become what you study. If you study, let say cooking, you become a chef. If you study law, you become an attorney, and a study of auto mechanics makes you mechanics. The mistake in becoming what you study is that, too many people forget to mind their own business. They spend their lives minding someone else's business and making that person rich

  Robert Kiyosaki

  Mistake, School, Law

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• I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.

  Rachael Ray

  Fun, Writing, Thinking

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• 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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