2220 quotes by chefs for you to enjoy

I'd like to think I'm a great teacher. Gordon Ramsay

Teacher Great Think Like Great Teacher

Hide Nothing Got

Barbecue is the good old technique of people making a fire and putting some stuff over the top - I mean, look at the S'more: it's just got a stick. A lot of those goofy toys, it's people who are looking at things to do. I think if you focus on the food, at the most you need tongs or a spoon to flip something; that's about it. Graham Elliot

Good Food You People Old Focus Fire Looking Think Top Those Some About Something Putting Stuff Over Over-The-Top Look Most Goofy Spoon Toys Stick Got Making Lot Just Mean Barbecue Who Flip Technique Things Need

I think that expression is so great. So I'll look at someone like Prince, and one reason to lose weight is so I can rock that purple velvet outfit with the white frilly shirt. Graham Elliot

Great Lose White Think Outfit Someone Purple Weight Velvet Like Prince Look Rock Shirt Reason Expression

I'm inspired by artists who use a limited palette, like painter Piet Mondrian, and the White Stripes, two musicians who create an incredible sound. Our food is starting to go back to a 'less is more' style. Graham Elliot

Food Musicians Style White Incredible Back Our Stripes More Inspired Like Limited Sound Go Artists Create Use Less Less Is More Who Painter Palette Starting Two

I only wear red socks in the kitchen. They bring me luck. Graham Elliot

Me Luck Wear Only Kitchen Red Bring Socks

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season. Graham Elliot

Love Natural Pure Delicious Flavors Showcase Season Things

Kids see cooking as a creative outlet now, like soccer and ballet. It gives me hope that things like fast food, childhood obesity and the horrible state of school lunches can be addressed by kids and their parents. Graham Elliot

Hope Food Me Creative Cooking School Parents State Kids Obesity See Horrible Outlet Gives Like Ballet Childhood Soccer Creative Outlet Now Fast Fast Food Things

I played the guitar and thought that was what I was going to do as a career. I still record music that is played in my restaurants. Graham Elliot

Music Guitar Thought Restaurants Record Still Going Played Career

Weight is something I've battled all my life. Graham Elliot

Life My Life All My Life Something Weight

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China. Graham Elliot

Love Food People Style Think About Excited Almost Getting Just Different China Asian Really Ethnic Even

I do take pity on some of the people that have to work with me. Graham Elliot

Work Me People Some Take Pity

Gray means being open-minded. I always look at the world that way; I'm able to hear both sides of an argument. I don't listen to opera, but I don't think it's good or bad; it's just its own thing. I can completely appreciate it. Graham Elliot

I think what somebody orders and how they eat and cook really shows who they are. Graham Elliot

Somebody Think Eat How Orders Really Cook Who Shows

Alinea is not the type of restaurant where you go if you're in a hurry. Really, it's about enjoying that three-hour block of time and reflecting on the food, having great conversation with your dining companion. Grant Achatz

Time Food Great You Conversation Type Dining Restaurant Hurry About Having Block Go Reflecting Where Really Your Companion Enjoying

Most smoked salts are made with liquid smoke, which is a condensate, but really, really good smoked salt is literally smoked. Grant Achatz

Good Made Salt Most Smoke Smoked Liquid Literally Which Really

What makes the food that we do at Alinea so interesting on the outside is that we really don't let ourselves say no to an idea. Grant Achatz

Food Say Ourselves Outside Idea Makes Interesting Really

In a lot of ways, a lot of smells that aren't necessarily edible smell good, and they remind you of certain aspects of food. So making those associations with what smells good or smells a certain way and pairing that with actual edible ingredients is one avenue that we take creatively. Grant Achatz

Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run. Grant Achatz

Good Me You Understanding Young Believe Way Kid Kind Run Bad Restaurant Bad Thing Had Know Because Always Up Very Going Young Kid Growing Growing Up Nuances Thing Need Programmed

Anything that could ever prevent me from achieving a goal, I put in a box, tape it up, throw it over my shoulder. You aim for a goal and attain it. Then you look to the next one. Grant Achatz

I don't care if you're doing haute cuisine or burgers and pizza, just do it right. Grant Achatz

You Care Just Do It Cuisine Doing dont Care Just Pizza Right

If it doesn't taste good it doesn't go on the menu. Heston Blumenthal

Good Menu Go Taste

Quotes by Chefs