2225 quotes by chefs for you to enjoy

I drink a lot of juice and eat a lot of vegetables. Jean-Georges Vongerichten

Vegetables Eat Drink Juice Lot

My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory. Jean-Georges Vongerichten

Me Dinner Young Sweet Every One Thing Eating About Variations Delicious Simply Crust Make Learned How Pastry Endless Just Taught The One Thing Anything Grandmother Used Dough Her Thing Basic Every Night Night

The day of the week changes, but one day in the week I eat vegetarian. Jean-Georges Vongerichten

Day Changes One Day Eat Week Vegetarian

A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too. Jean-Georges Vongerichten

People Understanding Think Too Other Market Savvy Pleasing Jobs About Chef Different Businessperson Plate

You don't do a business for pleasure: You have to make money. Jean-Georges Vongerichten

You Business Money Pleasure Make

At ABC Cocina and Kitchen, 90 percent of our produce and vegetables come from Union Square, and that's all from upstate New York farmers. We are simply committed to this idea of local, organic food. Jean-Georges Vongerichten

Pound Ridge is about five miles from our country house. When you go every weekend for the last ten years without fail, well, that starts to feel like a home. Jean-Georges Vongerichten

At lunchtime, our kitchen was like a mini restaurant: my grandmother and mother had to cook for as many as 25 people - extended family plus 10 employees. We ate a lot of cabbage and a lot of potatoes. Jean-Georges Vongerichten

I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant? Joe Bastianich

It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver. Joe Bastianich

Time Family You Business Cooking Competition Better Own Every Other High One Thing City Restaurant Stay High-Profile Deliver Perform Execute Judged Another Up Friends Family And Friends Quite Want Dishes Against Your Profile Thing

Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is really whatever my kids ask for on any given day. It's more about being with them and doing something together. Joe Bastianich

Day Family Together Cooking Whatever Pleasure Kids Favorite Favorite Thing Able About Something Given More Make Always Doing Any Being Them Ask Really Thing

Being a cook doesn't necessarily mean you are a competitor. Joe Bastianich

You Competitor Being Mean Cook Necessarily

At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat. Joe Bastianich

Conversation Respect Experience Innovation Locally Eye Out Classic Eating About Something Put Toward Combination New Culinary Fish Trying Different Dish Grew Whether Forth Produce Meat Each

Wine pricing is an art - like painting. Joe Bastianich

Art Wine Painting Pricing Like

I was brought up to believe I could achieve anything. My mother instilled in me the belief that there was always something great coming. For example, even though I'm afraid of flying, I always think the plane can't crash because there are so many better things still to come. Joe Bastianich

Great Me Better Mother Achieve Example Believe Think Flying Though Brought Something Could Better Things Instilled Come For Example Because Always Still Coming Up Afraid Anything Crash Plane Many Even Belief Things

I'm a baritone. Baritones don't mature until late. Joe Bastianich

Late Until Mature Baritone

After World War II, a lot of people moved to the cities for work and abandoned the old vineyards. Then in the 1950s and 1960s, wineries were paid to produce volume at a cheap price. That's when the Lambruscos and bad Chianti were popular. Joe Bastianich

With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party. Joe Bastianich

Me Dinner Party Dinner Party Restaurant Give Give Me Like Break

I believe that 'MasterChef' brings something more to the table, so to speak, than simply being another reality food TV show. My hope is that it will inspire America to get more involved in the food they eat, how it is prepared. Joe Bastianich

Hope Food Reality Speak Inspire Will Believe TV TV Show Table Eat Something More Simply Involved Another How Than America Get Being Show Prepared Brings

Pasta is the one food I can't live without. It's the food I eat to fuel my running. Joe Bastianich

Food Live Running Eat Without Pasta Fuel

Quotes by Chefs