247 Chef Quotes for You to Enjoy

As a boss, as a CEO, as a creative director, as a chef, I've learned that failure will always come. I've learned to give it a big squeeze, smile at it, humble myself to it and then use it as a springboard to send me on my way to strength, success, and fulfillment. Christina Tosi

Success Smile Myself Strength Me Failure Director Creative Humble Will Big Way Give Boss Come Learned Chef Always Springboard Squeeze Send CEO Then Fulfillment Use

My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef. Jacques Pepin

People Mother Wife Think Eat Beans French Likes Cuban Chef Mexico Quintessential Place Rican Rice Cook Puerto Puerto Rican

If you're a happy person around food, you can be a professional chef. It's fueled by passion. Ranveer Brar

Food You Happy Passion Around Chef Person Fueled Happy Person Professional

I feel like a princess with a knife. I've wanted to be an Iron Chef forever. Alex Guarnaschelli

Knife Feel Like Princess Chef Forever Iron Wanted

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes. Alex Guarnaschelli

Work Time Home Wake Up Cold Toss Some About Menu Over Chef Leaving Go Go Home Wake Item Up Forget Behind The Hardest Thing Being Order Turn Sweat Produce Full Full-Time Hardest Hardest Thing Thing Night

You don't go into being a chef for the money. Anne Burrell

You Money Chef Go Being

Every chef I know, their cholesterol is through the roof. And mine's not so great. Anthony Bourdain

Great Roof Every Mine Through Know Chef Cholesterol

A savory chef must first master his knife skills and understand the basics of sauces and soups, etc., before he/she may move on to become a great chef. It is no different for pastry chefs. If you do not have a strong foundation and are a master of the basics, then you will never be that strong - you will never be a master of the trade - period. Johnny Iuzzini

Great You Strong Will First Master Become Before Move On Must Never Knife Period Chef Chefs Trade Understand Soups His Pastry May Move Different Etc Then Skills Foundation Basics

Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up. Jon Favreau

Great Light Whatever Saw Kitchen Light Bulb Since Like Read Chef Chefs Bulb Go Off Ship Impression Up Pirate Confidential Being Little Who Europe Growing Growing Up Ever

The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good. Kelis

As a chef, I feel that it is my duty to make the most of what the earth gives us. Lidia Bastianich

Duty Earth Gives Feel Most Make Chef Us

You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking. Marcus Samuelsson

Food Angry You Balance Cooking Benefits Aggressive Chef Passionate

Obviously, I love Japanese food. My favorite TV show of all time, without exception, is 'Iron Chef.' Not the stupid American version; 'Iron Chef' Japanese; the real one, the one that was on in Japan... my DVR for years was set to record almost every single 'Iron Chef' episode. Tucker Max

Love Time Food Stupid Single Every Favorite TV TV Show Record All-Time Exception Almost Obviously Chef Without Real Years Version Iron American Japan Japanese Episode Show Set

When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines. Aaron Sanchez

Life Time My Life Important Teenager Latin Developed New Named Contemporary Learned Chef Am Cuisines Important Time Lot New Orleans Mexican Very Modern Paul Worked Specialize Now Palate Orleans Here

I worked on the line, I've been an executive chef, I've worked for the Mets, I've worked for various steakhouses, vegetarian restaurants, a lot of Middle Eastern stuff. I've worked my fair share of a lot of different things. I've worked at festivals and street fairs, you know? I've been through it all. Action Bronson

You Eastern Restaurants Various Through Share Vegetarian Stuff Fair Know Fair Share Executive Chef Line Been Lot Mets Festivals Middle Different Middle Eastern Worked Different Things Street Things

TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star. Alain Ducasse

Vision Become Caricature Deformed TV Stay Excessive Chef Artisan Star

When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament. Alain Ducasse

Work You Yourself Better Sometimes Lost Think Bit Temper Temperament Silly Silly Things Chef Gotten Lot Did Behaved Little Younger Your Strangely Things Need

I am a very eco-friendly chef but a guilty air traveller. Alain Ducasse

Air Guilty Chef Am Very Traveller

I think that 'celebrity' and 'chef' should be a permanent oxymoron. Alex Guarnaschelli

Think Chef Permanent Celebrity Oxymoron Should

I watched 'Iron Chef ' for years, and I thought, 'That's playing for the New York Yankees.' I made that my version of being Derek Jeter, and I worked really, really hard to win that. Alex Guarnaschelli

Win Thought Made New Chef Yankees Years Version Iron York New York Being Worked Really Hard Watched Playing

I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there. Alex Guarnaschelli

Courage Yourself Out About Put Learned Chef Iron Much Ingredients

I was dishwasher, then promoted to chef in a local kitchen in a restaurant in Seattle, and I was working on a building site as well, putting in insulation and painting houses, and then doing some classes at a community college nearby. Alexis Denisof

Whenever I want to know how to cook something, I can't ask one chef - I have to ask six. Alice Waters

Something Know Chef How Six Whenever Want Ask Cook

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