When I'm in L.A., I go to Spago because the chef is a friend of mine. — Nobu Matsuhisa Copy Share Image
At heart, 'Chef' is a daddy-daycare fable about an overextended man who teaches his 10-year-old son the family business and learns to… — Richard Corliss Copy Share Image
I love food. I love to eat. I'm married to a chef. I can't go without food. — Gail Kim Copy Share Image
I used to take culinary arts at Job Corps so I'm a certified chef. I could cook chicken alfredo. — Gorilla Zoe Copy Share Image
If you've attended the Cordon Bleu, you would know that no woman is supposed to be a chef - only men. — Sandra Lee Copy Share Image
With people in the world such as 'Jamie Oliver' and [TV chef] Clarissa Dickson-Wright there isn't much hope for animals. — Steven Morrissey Copy Share Image
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and… — Nathan Myhrvold Copy Share Image
The most followed chef is Delia Smith. She is my age and doesn't try to be entertaining, she encourages people to learn… — Prue Leith Copy Share Image
I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother. — Elizabeth Olsen Copy Share Image
My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents… — Alexandra Guarnaschelli Copy Share Image
The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make… — Alexandra Guarnaschelli Copy Share Image
What I want to do is produce really delicious food. I want it to look nice, because when you see food you… — Prue Leith Copy Share Image
I think the future for young chefs is much brighter than it was 40 years ago. Because people have become so much… — Andre Soltner Copy Share Image
The internet has become such a great tool not just for chefs but for everyone. The net has given everyone the tools… — Graham Kerr Copy Share Image
[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now… — Gordon Ramsay Copy Share Image
I don't have the talent, the temperament, or the patience to be a great chef. I'd much rather order from someone who… — Philip Rosenthal Copy Share Image
Sauces comprise the honor and glory of French cookery. They have contributed to its superiority, or pre-eminence, which is disputed by none.… — Curnonsky Copy Share Image
I travel 250 days a year. There are chef friends who I only see every couple of years. By conventional standards I'm… — Anthony Bourdain Copy Share Image
Observe that for the programmer, as for the chef, the urgency of the patron may govern the scheduled completion of the task,… — Anonymous Copy Share Image
In cooking I found my mentor in this great chef, Albert Roux. I think this is a very important thing in life,… — Paul Rankin Copy Share Image
Part of being a great restaurant chef is having an ability to bring all those people together, rather like a captain on… — Paul Rankin Copy Share Image
The French are not rude. They just happen to hate you. But that is no reason to bypass this beautiful country, whose… — Dave Barry Copy Share Image
“He was like a jazz musician, joyfully improvising, imagining tastes that ordinary people could not. He pulled ingredients apart and reconstructed them… — Ruth Reichl Copy Share Image
“In my heart, I believe that I am a passionate and intuitive cook who could make a five-course meal without even looking… — Mindy Kaling Copy Share Image
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first… — Gordon Ramsay Copy Share Image
![“With people in the world such as 'Jamie Oliver' and [TV chef] Clarissa Dickson-Wright there isn't much hope for animals.” quote by Steven Morrissey](https://sms4smile.com/q/img-quotes/e1d/steven-morrissey-3913_animal_with-people-in-the-world-such-as-jamie-o_2459113.png)
![“[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.” quote by Gordon Ramsay](https://sms4smile.com/q/img-quotes/cba/gordon-ramsay-2052_chef_molecular-gastronomy-was-a-great-trend-b_513902.jpg)
