Chef Quotes
The best sayings about Chef that you can share on Instagram, Pinterest, Facebook and other social networks!
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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.
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I got involved through the director of the show [Top Chef], he's a director of films in Mexico; I worked with him before. I watched the show in English -many times for many years - and I always loved it. As soon as I heard about having an opportunity to showcase Mexico in a different way, to show a different side of Mexico, that is not violent, that has beautiful colors and delicious food... I didn't think about it twice.
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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.
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Good food is a right, not a privilege. It brings children into a positive relationship with their health, community and environment.
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What I like to do when I go out is enjoy my friends and the food around it. If we have to stop and give five minutes to the chef, then I'm down with that. But if the chef has to interrupt every course to tell us how important this new revolution that's happening is, then I'm not so much interested in that.
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A chef who doesn't wash his hands is like a cop who steals. It's a cry for help.
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The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
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If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
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I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry chef to actually do it in the end. Pastries, you actually do using recipes, and it's got a little more of a science to it. It's something that a lot of times, chefs aren't really involved in coming up with throughout their career, so it makes it a little more challenging.
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Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if they don't win, they're all talented.
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I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
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I cannot bear the language TV chefs use - they don't seem able to look at a plate of vegetables without accusing it of sexual activity.
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It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
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Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
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A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
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My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
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I wanted to be a vet, a nurse, a chef - I mean, anything but the music industry. But once I hit high school, the bug really bit me. You can't deny where you come from and what's in your genes, and music definitely was. I haven't looked back since.
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To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living.
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I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.
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I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
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I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
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I can't justify taking one minute of free time for myself. I'm restless to do things. Anything! Hell, I'll watch Top Chef and I think, "God, maybe I could be a chef," I'll watch a dancing show and think, "God, maybe I can be a dancer." I mean, that's how I got into acting. I visited an improv show and thought, "Hey! I could do this." It sounds like arrogance, but I don't think it is... just an ambition to reach out and touch something new.
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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.
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Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.
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People have no idea how much work it is for a man to produce an ejaculation. You have this seminal vesicle churning out this fluid, the prostate gland producing an alkaline solution. It's like having five iron chefs in your crotch working to cook up this stuff.
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It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.
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The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.
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For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.
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I think the future for young chefs is much brighter than it was 40 years ago. Because people have become so much more interested in food. That will not stop. We cannot go back now. We cannot go back to frozen.
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I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
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Top Authors
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Garrison Wynn Actor -
George Aaron Barton Author
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George MacDonald Fraser Author -
George Raveling Basketball Coach -
Gene Brown Basketball Player -
George Lyttelton, 1st Baron Lyttelton British statesman
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Gail Kelly Businesswoman -
Gabrielle Hamilton Chef -
Garth Fagan Choreographer -
Gary Mule Deer Comedian -
George Colman the Elder Dramatist
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Gary Becker Economist -
Geoff Hurst Footballer -
George Inness Landscape painter -
Geoffrey Moore Manager -
Gabrielle Bernstein Motivational speaker -
Geddy Lee Musician -
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George Lincoln Rockwell Political figure -
Geoff Downes Songwriter -
George Mason Statesman -
Gene Green U.S. Representative -
Garth Nix Writer -
Geoff Ryman Writer -
George Monbiot Writer
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