Nine out of 10 English chefs have their names on their…

Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. Just ask…

— Marco Pierre White

You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef…

— Marco Pierre White

“Lots of famous chefs today don’t look whacked, because they don’t work. They have a healthy glow and a clear complexion. There is blood…

— Marco Pierre White

Today there are very few chefs at that high level who are behind their stoves. You don't feel their presence within the room. Where's…

— Marco Pierre White

All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that…

— Marco Pierre White

Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this party, they…

— Marco Pierre White

“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

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