I'm evangelical on the subject of some chefs and writers.

As everyone knows, there is only one way to fry chicken correctly. Unfortunately, most people think their method is best, but most people are…

— Laurie Colwin

When I'm back in New York - and this is a terrible thing to complain about - I eat a lot more really, really…

— Anthony Bourdain

Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot closer to…

— Anthony Bourdain

Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open…

— Anthony Bourdain

If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to cook in…

— Anthony Bourdain

We now have a generation of people who in many cases feel that if they become chefs, they'll get a TV show. They have…

— Anthony Bourdain

I am a delightfully evangelical guy about things I love. I am that annoying guy who sits everyone down and forces them to read…

— Anthony Bourdain

Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.

— Julia Child

First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is…

— Gordon Ramsay

“I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations…

— Julia Child

Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we…

— Anonymous

Writing is getting killed by too many chefs. Back in the Bogart days, it started with great scripts. You had a writer, and he…

— Peter Dinklage

You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem is still…

— Dominique Crenn

I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can…

— Montel Williams

“Fortunately, I knew the cardinal rule of getting on with one’s fellow cooks. It applies in any kitchen and can be summed up in…

— Jacques Pépin