2227 quotes by chefs for you to enjoy

I want to feed my kid something that is real and not processed. It's hard to do. People are working and busy. The question is: Is it worth it? Is it worth stopping at the farm stand or supermarket to buy fresh ingredients? Tom Colicchio

If I'm doing an event, if it's a charity event, where it's a walk-around event, where I gotta put a thousand small plates out in the course of a four-hour event, I gotta make sure I can do something that I know I can produce, that's going to be consistent and good all night long. Tom Colicchio

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. Tom Colicchio

You Running Kitchen Call Chef Chefs Cook Cooks

I hate okra and grated mountain yam for the same reason. They're both slimy. Tom Colicchio

Hate Both Mountain Same Reason

You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-edged sword for me: There's a whole group of people who will not come to the restaurants because they assume I'm not in them anymore, all I do is TV. Tom Colicchio

Me You Age People Will Young Group Assume Other Top Top Chef Say TV Restaurants Something Come Because Chef Coming Doing Up Sellout Hit Than Anymore Them Double-Edged Double-Edged Sword Certain Should Certain Age Who Cooks Whole Sword

I think the most effective way to run a kitchen is to teach, not to just yell. Tom Colicchio

Think Way Run Kitchen Most Yell Effective Effective Way Just Teach

I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower. Tom Colicchio

Time Water Flower Add Adding Out Kind Small Weird Cubes Cover Fried Stock Just Oil Lemon Which Little Flavor Sweat Cut Then Really Boiling Serve Technique Olive Olive Oil Brings

Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you're cooking. Tom Colicchio

Buy Home You Cooking Try Looking Recipe Market Something Stuff Most Make Learn Without Making Go Go Home Bunch Dish Dishes Mean Then Means Cook Farmers Cooks Now

One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it. Tom Colicchio

First Jobs Restaurant Pretty Had Opening Quick Seafood Ever

My son, before he went to school, he'd eat pretty much everything. Then as soon as he went to school, he got some peer pressure, and other kids would say, 'Oh, you're gonna eat that. That's horrible. That's disgusting.' Tom Colicchio

You Son School Pressure Before Other Other Kids Peer Peer Pressure Everything Say Kids Would Eat Some Pretty Horrible He Soon Got Oh Disgusting Gonna Then Much

You can buy a box of low-fat macaroni and cheese made with powdered nonsense. I'm not worried if I'm using four different cheeses and it's high in fat. It's real food. That's what's more important. Tom Colicchio

Buy Food You Cheese Made Important Worried Macaroni High More Box Real Nonsense Different Using Four Fat

Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around. Tom Colicchio

You Challenges People Win Sometimes Think Unless Kind Tried More Menu Select Put Feet Know Around Chef Chefs Very Five Quickly Bunch Times Hang Maybe Just Certain Naturally Who Things Four

I can't deal with a lot of spice but I have to eat it. I pay the price - I'm on medication for heartburn, so that's how I deal with it. Tom Colicchio

Pay Spice Eat Price Deal How Lot Medication

It's funny how I use social media because I don't use it to promote my restaurants that much. I use it for social issues and I think that's what it's for. I do a few things - I mess around with music a lot because that's a passion of mine. If something strikes me and I want to share it, I do. Tom Colicchio

Funny Music Me Passion Social Media Few Think Strikes Mine Promote Restaurants Something Share Mess Because Around How Issues Lot Few Things Want Social Much Social Issues Use Media Things

I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril. Tom Colicchio

Work Great Business Cooking People School Out High Would High School No Idea Great People Kitchens Had No-One Idea Course Because Go Lot Want Turn Next Should Lucky Right Started

Sweet, delicious Dungeness crab is always a treat. Tom Douglas

Treat Sweet Delicious Always Crab

Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries. Tom Douglas

Me King Wild Summer Top Berries Some Ripe About Delights Like Indulge Talking Fresh Culinary Cherries Salmon Stone Fruits Region Washington Peaches Seattle

Money is like manure: if you don't spread it around, nothing grows. Tom Douglas

You Money Nothing Like Around Spread Manure Grows

Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country. Tom Douglas

Country Thanks State Abundance Sound Producer Washington Washington State Largest

Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few. Tom Douglas

In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing. Tom Douglas

Quotes by Chefs