Quotes by Chefs

I like ties but I prefer not to wear one when I'm nervous. Jamie Oliver

Nervous Wear Like Ties Prefer

I challenge you, to go to any school and open 50 lunchboxes, and I guarantee you there will be one or two cans of Red Bull, there'll be cold McDonald's and jam sandwiches with several cakes. Jamie Oliver

I'm better with my hands, and I always loved the slightly romantic idea of starting with bits of wood and being able to create something to sit on, to eat from, to store your clothes in. Jamie Oliver

Better Sit Clothes Slightly Bits Able Eat Something Idea Always Hands Wood Being Store Romantic Loved Create Your Starting

I've cooked just about everything really. Jamie Oliver

Everything About Just Really Cooked

I could cook from quite an early age - purely because I liked it. Jamie Oliver

Age Purely Could Liked Because Quite Cook Early Early Age

Young people can be disruptive and screw up classes. But even if they are being a pain in the arse it's a cry for help - they don't feel like they are being listened to. Jamie Oliver

People Young Pain Classes Feel Like Cry Arse Up Listened Being Screw Young People Help Even Disruptive

Like most of the other teachers, I'd done a bit of teaching and we all think we're great at what we do, but you realize that normally you have an audience who are all onside, who all want to listen. Jamie Oliver

Great You Think Other Bit Like Most Audience Normally Done Listen Want Realize Teachers Teaching Who

As usual, my timing is bizarrely good. Jamie Oliver

Good Timing Usual

It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word. Jamie Oliver

This is what I grew up on in Alsace. It's choucroute. I'd wake up every morning with the smell of cabbage and potatoes and pork. Jean-Georges Vongerichten

Morning Wake Up Smell Every Potatoes Cabbage Wake Up Grew Pork

The role of a chef isn't to reinvent dishes but to tweak. Jean-Georges Vongerichten

Chef Role Dishes Tweak Reinvent

Food for me has to pop, and at Spice Market, the food really pops. Jean-Georges Vongerichten

Food Me Market Spice Really Pop Pops

My father was in the coal and heating business, and he wanted me to take over his business, and I resented every moment of it. So I would never force my kids to do what I do. Jean-Georges Vongerichten

Me Business Father Every Kids Would Take Never He Over Force His Heating Wanted Coal Moment

I think, when I was younger, I was cooking to impress. Sometimes the dish would have 15 things on the plate. That's cooking only for yourself. As you get more mature, you take all the superfluous things away, and you get the essential flavor. Now I cook for people, not for myself. Jean-Georges Vongerichten

Myself You Cooking Yourself People Sometimes Impress Think Would Superfluous More Only Take Mature Get Essential Dish Flavor Younger Cook Plate Now Away Things

I spent seven years in France. Then, I went to Asia for five years. I came to London in 1984 and then America in 1985. In 1991, I opened my first restaurant in New York City. Jean-Georges Vongerichten

First Seven France Spent City Restaurant London Opened New Came Years Five America York New York New York City Asia Then

When I went to London, they told me I spoke with a funny accent - English with a Chinese accent. Jean-Georges Vongerichten

Funny Me London Spoke Accent Chinese English

At home, I never plate. Things go in the middle of the table, and you serve yourself. In the restaurant, every day I plate things, but at home, I want to enjoy my company. Jean-Georges Vongerichten

Day Home You Yourself Every Day Enjoy Every Restaurant Table Never Go Middle Want Company Plate Serve Things

Our best hits are real-estate stories, going back to our first, JoJo in 1991. Jean-Georges Vongerichten

Best First Back Our Hits Going Stories

No one can understand my accent! Jean-Georges Vongerichten

No-One Accent Understand

I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months. Jean-Georges Vongerichten

Love Business Cooking Important Down Too Side Months Because Chefs Lot Forget Six After Business Side Shut

My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community. Jean-Georges Vongerichten