88 Chefs Quotes for You to Enjoy

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone... Bad food is fake food... food that shows fear and lack of confidence in people's ability to discern or to make decisions about their lives. Anthony Bourdain

Love Food Confidence People Fear Pride Please Everyone Made Everybody Everyone Please Everything Bad Ability About Indifferent No Love Discern Make Without Chefs Fake Trying Lack Decisions Who Cooks Shows Lives

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did. Gordon Ramsay

Work Great You Become Exactly Exactly What Chef Chefs Did Want

Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way. Anthony Bourdain

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen. Gordon Ramsay

Today Time You Cooking Personality Strong Pressure Be Strong Before Young Every Every Time Marketing More Physically Kitchen Weighed Delivering Come Terms Greater Chefs Importantly Fit Than Get Social Far Skills Plate Social Skills Ever Need

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients. Ron Ben-Israel

Chefs are leaders in their own little world. Eric Ripert

World Own Leaders Chefs Little

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

There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs. Alain Ducasse

Think Impassioned More Chefs Than Many

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu. Alain Ducasse

There's a freshness to the approach of teen chefs. They're lighthearted, and they're not afraid to take risks. Alex Guarnaschelli

Risks Teen Approach Take Lighthearted Chefs Freshness Afraid

One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs. Amor Towles

Food Wine Style Few Waterfront Strides Pleasure Visit Bay Bay Area Dining Restaurant Area Excellent Fail Boulevard Mission California Without Chefs Go Very Than Modern Any Whenever Dish Much Less Street

When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really good food than perhaps I'd like to. So many of my friends are really good chefs. It's kind of like being in the Mafia. Anthony Bourdain

Good Food Complain Back Kind Eat Mafia About More New Like Perhaps Terrible Terrible Thing Chefs Lot Friends Than York New York Being Really Many Good Food Thing

All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like. April Bloomfield

Food Phones Ears Stuffed Pictures Heads Like Pig Pigs Chefs

A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's about being proper. Daniel Boulud

Day Natural Half Sense Garbage Other Peel Peeling Way About Proper Guy Throwing Had Cheap He Economy Him Because Chefs How Lot Being Show

There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas. Daniel Boulud

Old Internet Sit Down Group Recipes Books Way Would About Only Except Exchange New Ideas Talk Learn Chefs How New Ideas Doing Were Reference Six Cookbooks Many Even Each Things Night

A lot of young chefs today get carried away by trends, by influences, by movements. Daniel Boulud

Today Young Trends Carried Chefs Lot Get Movements Influences Away

I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene. Daniel Boulud

Food Active Think Local Way Cities Scene Boston Like Most Chefs Always Were Been Very Vibrant Really Two

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