247 Chef Quotes for You to Enjoy

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better. Ross Barkley

Good Food Me Better Young Chef Understand Always Hiring Lad Cook Helped Good Cook Showing Mum

I'm a little old-school in that I think there's some value in the classics and the steps of achieving a certain profession. If we start slanging the word 'chef' on anybody and everybody who cooks, it takes away a lot. Roy Choi

Word Value Think Everybody Some Classics Takes Steps Chef Lot Anybody Achieving Little Certain Who Cooks Profession Away Start

I became a vegetarian in 1995. I had some fried chicken, and my teeth hit the bone. My mind said, 'Dead bird, dead bird.' It didn't feel right, so I stopped. I kept eating fish until one day, in 1997, the chef brought my ginger-fried snapper with the head still on it. Rza

Day Bird Mind Bone Teeth One Day Some Eating Brought Had Vegetarian Head Feel Until Dead Became Chef Said Still Fish Fried Fried Chicken Chicken Hit Stopped Right Kept

I have a chef who cooks for me. I like to eat healthy. Sadio Mane

Me Healthy Eat Like Chef Who Cooks

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff. Sally Schneider

Most people will pay tribute to Anthony Bourdain as a chef, as the author of 'Kitchen Confidential,' and as the host of several food and travel shows - most recently, 'Parts Unknown' on CNN. Sarah Weinman

Food Travel People Will Pay Unknown Several Tribute Kitchen Host Most Parts Chef Author Confidential Pay Tribute Shows Recently

I have a chef come in every day and prepare my meals. There is no way I could do the stunt work, stay up as late as I have to, or be outside in the heat if I'm eating poorly. That means I can't eat craft services! Shalita Grant

Being a chef would be too much hard work. Sophie Ellis-Bextor

Work Hard Work Too Much Too Would Would-Be Chef Being Much Hard

I'd have worked with an orchestra, been a chef, or a zoo keeper. Sue Perkins

Chef Been Orchestra Worked Keeper Zoo

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef. Ted Allen

My love for cooking began when I was young. Because my parents were in the army, they were both really busy. A lot of times I'd have to cook for the family; I'd rotate with my siblings. It started out as a chore, but as I got older, my mom started to see that I was really good at it. I became her sous chef. Tia Mowry

Love Good Mom Family Army Cooking Parents Young Older Busy Out See Both Became Because Chef Got Were Lot Began Times Really Cook Rotate Chore Her Started Sibling

The truth is that since the first book, I have wanted to emulate Benjamin Franklin and put together a healthy, wealthy and wise trilogy and so healthy was 'The 4-Hour Body,' wealthy was 'The 4-Hour Workweek' and then wise is 'The 4-Hour Chef.' Tim Ferriss

Truth Wise Together Truth Is Book First Healthy Benjamin Franklin Franklin Wealthy Trilogy Put Since Chef Emulate Wanted Then Body

Every chef should have an understanding of pastries or desserts. Tom Colicchio

Understanding Every Desserts Chef Should

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

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

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

Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board - maybe too much. Tom Douglas

Me You Cake Too Much Every Too Bits Bits And Pieces Collars Eat Pieces Chef Snacks His Off Salmon Scraps Maybe Ends Board Little Mean Them Cutting Much Working Right Things Treats

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