2219 quotes by chefs for you to enjoy

I thought I'd love to be a gardener because I grew up with a vegetable garden and I love being close to the Earth and growing things. At my home in L.A., I have a great garden and I grow all kinds of things. I even have a worm farm! The worms help create organic compost out of kitchen scraps. Curtis Stone

Love Home Great Garden Thought Organic Farm Worm Worms Earth Out Kinds Kitchen Vegetable Because Up Close Scraps Being Grew Create Help Even Grow Growing Gardener Things

Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food. Daniel Boulud

Beautiful Food You Soul Cooking Matter Somebody Young Too Eating Something Small Take Spoon Learned Sure Always End Up Very Taste Where Might Cook Peru Village

Passion for what you do is essential to success in any profession. That passion naturally keeps you interested and aware of everything that is going on around you, anything affecting your craft. Daniel Humm

Success You Passion Everything Around Affecting Craft Any Going Essential Anything Interested Your Naturally Profession Aware Keeps

I count on chiropractic sessions to keep my body aligned. Standing for hours can impact my posture, and that can throw the rest of my body out of whack. Acupuncture helps me relax and release stress. I'm also very into massage to help release tension in my back, neck, and shoulders. Giada De Laurentiis

Me Stress Relax Rest Back Aligned Release Out Impact Posture Throw Count Tension Hours Massage Also Very Whack Body Shoulders Help Standing Helps Keep Acupuncture Neck

My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef. Jacques Pepin

People Mother Wife Think Eat Beans French Likes Cuban Chef Mexico Quintessential Place Rican Rice Cook Puerto Puerto Rican

Baking is about multi-tasking. If you are organized and prepared, that's half the battle. Johnny Iuzzini

You Battle Half About Baking Organized Prepared

I was 32 when I started cooking; up until then, I just ate. Julia Child

Food Cooking Ate Until Up Just Then Started

Don't accept what a grocery store has for you. Tell the store to get you want you want. If you want honey from a local farmer, organic honey, you tell them. We are in control. It's up to us as the consumer to get what we want. Lidia Bastianich

You Control Organic Honey Local Tell Consumer Accept Up Get Store Want Them Us Grocery Grocery Store Farmer

For many of us, clean water is so plentiful and readily available that we rarely, if ever, pause to consider what life would be like without it. Marcus Samuelsson

Life Water Consider Plentiful Would Would-Be Rarely Clean Clean Water Like Readily Without Available Pause Us Many Ever

In order to have good fried chicken, you should wash and season the bird the morning you're preparing it for dinner. Don't wait and do it right before you start cooking. Throw it in the refrigerator, seasoned, that morning, and give it a chance to soak up all the salt and pepper and goodness. Paula Deen

Good Morning You Cooking Wait Bird Dinner Goodness Before Salt Pepper Give Throw Fried Fried Chicken Up Chicken Refrigerator Order Soak Should Wash Preparing Season Seasoned Right Start Chance

If you're a happy person around food, you can be a professional chef. It's fueled by passion. Ranveer Brar

Food You Happy Passion Around Chef Person Fueled Happy Person Professional

As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business. Rocco DiSpirito

Business Job Control Drama Chaos Restaurant Restaurant Business Always Going Basically

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients. Ron Ben-Israel

Food should be fun. Thomas Keller

Food Should Fun

When ramps are in season, we pickle a bunch of ramps and fold that into soup. Pickled pearl onions are great chopped up or pureed. Wylie Dufresne

Great Fold Onions Pickle Soup Up Bunch Chopped Season Pearl

I feel like a princess with a knife. I've wanted to be an Iron Chef forever. Alex Guarnaschelli

Knife Feel Like Princess Chef Forever Iron Wanted

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes. Alex Guarnaschelli

Work Time Home Wake Up Cold Toss Some About Menu Over Chef Leaving Go Go Home Wake Item Up Forget Behind The Hardest Thing Being Order Turn Sweat Produce Full Full-Time Hardest Hardest Thing Thing Night

The act of eating is very political. You buy from the right people, you support the right network of farmers and suppliers who care about the land and what they put in the food. Alice Waters

Buy Food You People Political Care Right People Eating About Network Suppliers Put Support Very Land Act Farmers Who Right

Quotes by Chefs