88 Chefs Quotes for You to Enjoy

I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers. Daniel Boulud

Crazy Burger Vegas Chefs Discovered Lot Thing Early

The problem is that there is many great chefs and many great cookbooks, but none of them work at home. Daniel Boulud

Work Home Great Problem Chefs None Them Cookbooks Many

A cook never knows if the dish he perfected for hours was described properly or if a guest even liked his food. It's hard to spend hours perfecting a dish only to relinquish control. But chefs need to put aside their egos and trust the people serving the food. Daniel Humm

Food Trust People Control Guest Spend Relinquish Properly Only Never He Perfecting Put Hours Liked Knows Chefs His Egos Dish Aside Cook Hard Even Serving Need

I think that more and more and more really talented restauranteurs and chefs from the fine dining world are going to try their hand at fine casual. They're going to say, 'Why not us?' Danny Meyer

World Try Think Say Dining Fine More More And More Casual Talented Chefs Hand Going Us Really Why Why Not

Sometimes, early in their careers, chefs make the mistake of adding one too many things to a plate to get attention. If a chef is just coming up with wiz-bang gimmicks on their plate, that has nothing to do with bringing real pleasure to people. Danny Meyer

Mistake People Sometimes Nothing Too Adding Pleasure Attention Make Chef Chefs Real Coming Up Get Real Pleasure Just Many Plate Things Bringing Early Careers

Many of the master chefs in the South, both the upper South as well as the deep South, were blacks and many of those people came here to Washington, D.C., and opened up establishments. Very, very few of them have survived. But they certainly were very prominent. Ed Smith

People Master Few Those Prominent Blacks Both Opened Well Chefs Came Were South Up Very Survived Upper Establishments Them Certainly Deep Many Washington Deep South Here

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? Ferran Adria

The internet has become such a great tool not just for chefs but for everyone. The net has given everyone the tools to see and almost experience new and different ideas. Graham Kerr

Great Experience Internet Become Tool Tools Everyone See Net Given Almost New Ideas Chefs Just Different Different Ideas

This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me. Heston Blumenthal

Me Care Calm Become Some Kings Someone Kitchen Bother Calls Chef Chefs Got dont Care Really Old-Fashioned

One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much. Jacques Pepin

You Problems Too Much Whatever Young Too Addition Put Chefs Walnut Oil Biggest Then Much Plate Olive Olive Oil

I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months. Jean-Georges Vongerichten

Love Business Cooking Important Down Too Side Months Because Chefs Lot Forget Six After Business Side Shut

I go to the fanciest restaurants in the world and try them out. I like to see these chefs that are wizards do their thing. I like two types of food: cheap fast food - In-N-Out Burger, Taco Bell, stuff like that - or expensive food. Anything in between just bothers me. Jim Jefferies

Food Me World Try Burger Types Out Restaurants See Taco Bothers Cheap Between Stuff Like Chefs Wizards Go Just Expensive Anything In-Between Them Fast Fast Food Bell Thing Two

We the chefs have a responsibility to learn about the chemical makeup of food! Joel Robuchon

Food Responsibility About Learn Chefs Chemical Makeup

Chefs get sucked into the trap of 'fine dining' because some guides make it central to their ratings system and because some customers have been trained to focus their expectations on the trappings and not on the food. It's all a gigantic waste of energy. John Lanchester

Food Focus Energy Guides System Gigantic Dining Fine Some Ratings Make Because Chefs Been Trained Expectations Get Central Customers Trap Trappings Sucked Waste

I've been fascinated by the world ever since I read 'Kitchen Confidential' by Anthony Bourdain. I've watched 'Top Chef' and watched interviews with chefs on 'Charlie Rose'... I thought they're really intriguing characters, and they really encapsulate that tension between vision and commerce, art and commerce. Jon Favreau

Art World Vision Thought Rose Interviews Top Top Chef Characters Intriguing Charlie Kitchen Tension Between Since Read Chef Chefs Encapsulate Been Commerce Confidential Really Fascinated Ever Watched

At the end of the day, it seems like there's a critic archetype for food movies, like with 'Ratatouille' or anything. You know, if you were doing a puppet show about chefs, one puppet would be the chef, one would be the critic. Jon Favreau

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic. Jon Favreau

Worlds Incredibly Cinematic Chefs Always Been Fascinated

Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world. Jose Andres

Work Food People Work Hard World Long Fishermen Part Feed Feeding Individuals Chefs Scientists End Hard Dedicated Farmers Who Chain

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