I am the emperor of Germany, but you are the emperor of…

One of the things that helped me a lot as I was starting out in my career was that I got myself to France…

— Rick Tramonto

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost…

— Daniel Boulud

The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary…

— Joe Bastianich

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

— Anonymous

Germany's greatness makes it impossible for her to do without the ocean, but the ocean also proves that even in the distance, and on…

— Wilhelm II

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

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