A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had… — Daniel Boulud Copy Share Image
Television is kind of a disappointment. I often want to watch it, but I find it quite hard - I don't like… — Quentin Blake Copy Share Image
Today there are very few chefs at that high level who are behind their stoves. You don't feel their presence within the… — Marco Pierre White Copy Share Image
I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's… — Ben Silbermann Copy Share Image
I feel like a lot of the pastry chefs and chefs I worked for and worked under were always really, really big… — Christina Tosi Copy Share Image
I know this sounds strange, but when I turned 30, it was a turning point in my life. I wanted to push… — Antonia Lofaso Copy Share Image
My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be… — Giada De Laurentiis Copy Share Image
People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on… — Michael Symon Copy Share Image
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami… — Daniel Boulud Copy Share Image
“You have come nearer to mastering a good many aspects of cooking than anyone except a handful of great chefs, and some… — Joan Reardon Copy Share Image
“A chef’s magic is his ingredients, how he can substitute one for another, then break with convention by changing it all around… — Karl Wiggins Copy Share Image
“Many argue, pointing out that the majority of top chefs are male and while I accept that I could never hope to… — Mrs. Stephen Fry Copy Share Image
A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones… — Wolfgang Puck Copy Share Image
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the… — Daniel Boulud Copy Share Image
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's… — Gordon Ramsay Copy Share Image
The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information… — Grant Achatz Copy Share Image
If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to… — Anthony Bourdain Copy Share Image
Tempura chefs are sort of like the Jedi of the cooking world: They must deftly perform with the utmost skill and precision,… — J. Kenji Lopez-Alt Copy Share Image
There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency… — Gordon Ramsay Copy Share Image
When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also… — Alex Guarnaschelli Copy Share Image
My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I… — Tom Colicchio Copy Share Image
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… — Samin Nosrat Copy Share Image
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group… — Daniel Boulud Copy Share Image
When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more… — Anthony Bourdain Copy Share Image
I have experience more on the front-of-house side of things, but I've always had a strong reverence and a respect for chefs...… — Antoni Porowski Copy Share Image
“If you want to know what it looks like when a man falls in love with his passion, just watch a chef… — Himmilicious Copy Share Image
The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in… — Joe Bastianich Copy Share Image
I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food… — Ted Allen Copy Share Image
The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than… — Wolfgang Puck Copy Share Image
There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's… — Anne Burrell Copy Share Image
I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a… — Gordon Ramsay Copy Share Image
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful… — Daniel Boulud 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… — Jonathan Santlofer Copy Share Image
When I first went to Las Vegas, I thought I would never go to Las Vegas; you can't get anything. But then… — Michael Mina Copy Share Image
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a… — Nathan Myhrvold Copy Share Image
Burnout comes easy in the high-pressure world of television, and when the opportunity arose to move to Las Vegas and bring my… — Robin Leach Copy Share Image
I am not saying celebrity chefs don't encourage children to cook. However, their programmes are so entertaining, you end up stuffing your… — Prue Leith Copy Share Image
My goal is to take the nutrition world globally. You've got chefs who do their chef thing, you've got fitness trainers who… — Joe Wicks Copy Share Image
I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can… — Gordon Ramsay Copy Share Image
You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when… — Marco Pierre White Copy Share Image
