Some chefs go crazy with one restaurant, and if I had 20…

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

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so…

— Ben Silbermann

Chefs are leaders in their own little world.

— Eric Ripert

I don't like it when I go to a restaurant and I'm lectured from the menu.

— Eric Ripert

For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant.

— Eric Ripert

To me, it's very important to have time at the restaurant but also time with family and time for myself.

— Eric Ripert

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner -…

— Dana Goodyear

“I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two…

— Stacey Ballis

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

“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