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
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help. — Anonymous Copy Share Image
Pastry chefs are very particular people - we like a controlled environment; we don't like an audience. — Ron Ben-Israel Copy Share Image
As chefs, a lot of the times we lose sight of the fact that we are in the food business and that… — Ranveer Brar Copy Share Image
Gemma Austin, Phelim O'Hagan and Chris McKlurg... Northern Ireland produces some amazing chefs. — Andi Oliver Copy Share Image
All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like. — April Bloomfield Copy Share Image
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did. — Gordon Ramsay Copy Share Image
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 Copy Share Image
One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs,… — Wolfgang Puck Copy Share Image
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For… — Ferran Adria Copy Share Image
Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk… — Michael Symon Copy Share Image
Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this… — Marco Pierre White Copy Share Image
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves… — Charlie Trotter Copy Share Image
One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one.… — Manish Dayal Copy Share Image
A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty… — Peter Schjeldahl Copy Share Image
Chefs don't eat at normal hours, so the only time you feel like you really need a meal is after service, when… — Marcus Samuelsson Copy Share Image
It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant… — Paul Rankin 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
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For… — Ferran Adria Copy Share Image
The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food… — Michael Symon Copy Share Image
Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for… — Brett Hoebel Copy Share Image
One of the things that helped me a lot as I was starting out in my career was that I got myself… — Rick Tramonto Copy Share Image
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their… — Ron Ben-Israel Copy Share Image
We now have a generation of people who in many cases feel that if they become chefs, they'll get a TV show.… — Anthony Bourdain Copy Share Image
“Fortunately, I knew the cardinal rule of getting on with one’s fellow cooks. It applies in any kitchen and can be summed… — Jacques Pépin Copy Share Image
“I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in… — Julia Child Copy Share Image
“AB: I think great chefs evolve that balance between what they themselves can bring, creatively and technically. The great chefs understand human… — David Blum Copy Share Image
“The whiff of Ben's parcel hovered under the delicious aroma of fish. Suddenly John felt hungry. The men, he saw, were sipping… — Lawrence Norfolk Copy Share Image
“I didn't want to be a chef: just a cook. And my experiences in Italy had taught me why. For millennia, people… — Bill Buford Copy Share Image
“I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one… — Stacey Ballis Copy Share Image
