Chefs Quotes

I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who are in need. Jose Andres
People Group Know Chefs Mobilize Any Often Who Professionals Fast Need
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help. Jose Andres
Work Sometimes Too Put Involved Chefs Get Ingredients Help Many
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas. Jose Andres
Work Recipes Enrich Tools Projects Like Ideas Chefs Culinary Oxfam Organizations
As chefs, we cook to please people, to nourish people. Jose Andres
People Please Chefs Cook Nourish
I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly. Jose Garces
Home Own Think Come Chefs Real Lot Up Quickly Iron Meals Us Right
I love cooking shows! I'm not a bad cook myself, but I must say that I admire the creativity of those young chefs. It makes me jealous... and hungry. Leila Slimani
Love Jealous Myself Me Cooking Creativity Young Say Those Hungry Bad Must Admire Chefs Makes Cook Shows
The level of competition on 'Iron Chef' was very intense. In fact, I feel like the show provides chefs with a stamp of approval and in many ways lets them know that 'they've arrived.' It was a tough journey, to say the least, but in the end, it provided me with an example how hard work and persistence pays off. Maneet Chauhan
Work Hard Work Journey Me Persistence Competition Example Tough Approval Say Ways Fact Feel Like Know Chef Chefs How Least Arrived Provided Provides Off End Very Iron Intense In Fact In The End Them Stamp Hard Show Pays Many Lets Level
A chef's palate is born out of his childhood, and one thing all chefs have in common is a mother who can cook. Marco Pierre White
Mother Out One Thing Born Chef Chefs His Childhood Common Cook Who Palate Thing
Nine out of 10 English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Marco Pierre White
Jokes Dreamers Think Nine Out Names Chefs Chest English Who
Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down. Mario Batali
Food Hate Looking Become Down Restaurants Something Chefs Dumb Lot Very Done Different Predictable Them Cookbooks Baroque
When I first went to Las Vegas, I thought I would never go to Las Vegas; you can't get anything. But then I realized that they were trucking in almost everything; you could get a lot of your product, and I think that's why a lot of chefs actually went there. Michael Mina
You Thought First Think Everything Would Could Vegas Never Almost Almost Everything Chefs Go Were Lot Get Anything Realized Then Product Your Why Actually Las Vegas
For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore. Michael Symon
Time Home Able Case Longest Longest Time Chefs Were Get Anymore Products Cooks
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef. Nathan Myhrvold
Science Cooking Knowing Chef Chefs Doing Replacement While Informs Us Skills Cook Lets
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients. Nobu Matsuhisa
Art Be Happy Happy Cheap Forced Chefs Artists Ingredients Use
All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please. Padma Lakshmi
You Impress Please Feed Like Chefs Mothers Want Eagerness Jewish
Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a female chef puts in the food places her way ahead of men chefs. Ranveer Brar
Food Women Experience Men Feeling Feelings Way More Attached Puts Chef Chefs Female Women Are Personal Personal Experience Places Cook Mechanical Her
As chefs, a lot of the times we lose sight of the fact that we are in the food business and that it needs to make money to survive. Ranveer Brar
Food Needs Business Money Lose Sight Fact Make Chefs Lot Times Survive To Survive
There really is a camaraderie among chefs and a willingness to help out whenever we can. Rocco DiSpirito
Out Willingness Chefs Camaraderie Whenever Really Help Among
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail. Ron Ben-Israel
Creativity Cake Master Field Others Dessert Detail Some Exceptional Divisions Attention Between Baking Also Within Chef Chefs Culinary Pastry While Requires Each Specialize Level Designers
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their desserts. So vanilla cake doesn't have to be just vanilla, it can have a little thyme. Or you could have a custard with a little lavender in it, which is just amazing. Ron Ben-Israel
You Cake Amazing Spices Past Few Desserts Vanilla Could Stuff Chefs Doing Been Years Past Few Years Pastry Just In The Past Which Custard Little Using Herbs
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands beyond cooking. Roy Choi
Cooking Social Media Evolution Voice Leaders Beyond Identity Because Chef Chefs Always Been Social Media Now
Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream, all these things that you eat in your normal life - I think if chefs got more involved in that, then it could be better. Because we're the ones that know flavor. Roy Choi
Life You Better White Think Eat Dips Pockets More Could Hot Know Involved Because Chefs Got Normal Normal Life Up Egg Frozen Ice Ice Cream Flavor Straight Barbecue Chips Cream Then Your Things Sauce
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
Saying Cooking People Think Everyday Back Restaurant Disappointed Stuff Terms Because Chef Chefs Still Coming Were Hear Hear People Expecting Breaking Spain Ground
I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands. Samin Nosrat
Made Timing Patient Too Side Born Kitchen Demands Tidy Stick Messy Chefs Always Methodical Pastry Impulsive Far Organized Measuring Believed Why
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette. Samin Nosrat
Way Rather Idea Know Balanced Chefs Overwhelmed Pastry Than Tasting Who Measuring
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
Myself Me CIA People World Important Other Out Never Like Chef Chefs Understand Culinary Very Trained Being Held Who Professionals Actual
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