2227 quotes by chefs for you to enjoy

Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore. Wolfgang Puck

You Everybody Later Once Top Top Chef Weeks Nobody Learn Chef Anymore Wants Then Cook Now Thinks

I think the time of the formal dinners is over. Wolfgang Puck

Time Think Dinners Over Formal

I left school when I was 14 to work in kitchens. Wolfgang Puck

Work School Kitchens Left

I grew up so poor in Austria that we never took a vacation with my family. Wolfgang Puck

Family Took Never Up Austria Grew Poor Vacation

In L.A. you live in a big city, but you feel like you're in the countryside. For example, I can be at home in the swimming pool and be five minutes from everything. Wolfgang Puck

Home You Example Big Pool Live Swimming Everything City Minutes Feel Like Countryside For Example Big City Five Swimming Pool

I like the Japanese knives, I like French knives. Whatever's sharp. Wolfgang Puck

Whatever Sharp Knives Like French Japanese

Television in the '80s was very limited. There was no Food Network. Wolfgang Puck

Food Television Network Food Network Limited Very

I was working for a chef a long time ago who told me to not skip steps or be in a hurry. Success in a kitchen is more like a marathon and less like a sprint. Rising up the ranks too quickly isn't necessarily a good thing. This advice was from a guy who was sorry he had done that and didn't want me to do the same. Wylie Dufresne

Success Time Good Me Long Long Time Sorry Advice Too Ranks Hurry Guy Rising More Kitchen Good Thing Had He Long Time Ago Steps Like Chef Sprint Up Quickly Same Done Want Working Skip Less Who Marathon Thing Necessarily

Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique. Wylie Dufresne

You Face Every Dish Showy Slap Technique

I've always had fond memories of cooking Thanksgiving. Wylie Dufresne

Thanksgiving Memories Cooking Fond Fond Memories Had Always

I like all cheese, but my guiltiest pleasure is definitely American cheese. Wylie Dufresne

Cheese Pleasure Definitely Like American

Whites cook at a lower temperature, set at a lower temperature than yolks. That, to me, is very interesting. That has opened up - as an egg lover, that has opened up sort of a world of possibilities, of applications. Wylie Dufresne

Me World Lover Possibilities Temperature Opened Sort Up Very Than Egg Interesting Lower Cook Whites Applications Set

I would say that molecular gastronomy is a field of science. I would - I would say that it's probably lumped under chemistry, maybe. Because cooking, while it has certainly biology and some physics, it's mostly chemistry. Wylie Dufresne

Science Cooking Physics Chemistry Field Biology Say Would Some Mostly Because Maybe While Molecular Certainly Lumped

I think things like 'farm to table' are misleading. I think sometimes that becomes a pedestal or a soap box to get people into your restaurant but is not... it's almost empty in a way. I mean, my food comes from a farm, and I serve it on a table. Wylie Dufresne

There's nobody you can call and say, 'So, can you maybe send me your formula for frying Hollandaise?' because to the best of my knowledge, it didn't exist before we did it. Wylie Dufresne

Best Me Knowledge You Before Say Nobody Call Because Exist Did Send Maybe Formula Frying Your

I don't think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise. Wylie Dufresne

Think Eggs Mayonnaise Being Flavor Fundamental

Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved. Wylie Dufresne

Food You Science Cooking Looking Understanding Our Say Out Know Involved Learn Does How Were Lot Began Happening Etc Mean Turned Really Cook Chopped Why Deeper

Quotes by Chefs