Cooking was taken with such seriousness in France that…

“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

“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

The level of competition on 'Iron Chef' was very intense. In fact, I feel like the show provides chefs with a stamp of approval…

— Maneet Chauhan

I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show…

— Tom Colicchio

Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.

— Michael Mina

I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry…

— Stephanie Izard

There really is a camaraderie among chefs and a willingness to help out whenever we can.

— Rocco DiSpirito

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

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

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

There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six…

— Daniel Boulud