Two key ingredients in any successful chef: a quick learner and someone with a sharp brain. — Gordon Ramsay Copy Share Image
I became a vegetarian in 1995. I had some fried chicken, and my teeth hit the bone. My mind said, 'Dead bird,… — Rza Copy Share Image
Chef and Ubuntu are often inseparable in serious server deployments, making mutual integration a must for our users. We're excited to offer… — Mark Shuttleworth Copy Share Image
We now have a generation of people who in many cases feel that if they become chefs, they'll get a TV show.… — Anthony Bourdain Copy Share Image
The scotch egg is such a Scottish food. It's as though a great Scottish chef said: I need a tasty snack. Let's… — Bill Bailey Copy Share Image
I remember being a kid and wanting to be so many different things. There was even one point that I wanted to… — Eliza Scanlen Copy Share Image
I'm the joke of the family with cooking because I've never done it - primarily because I've been surrounded by people who… — Emilia Fox Copy Share Image
The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in… — Joe Bastianich Copy Share Image
The less a writer discusses his work and himself the better. The master chef slaughters no chickens in the dining room; the… — Jack Vance Copy Share Image
If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to… — Anthony Bourdain Copy Share Image
Chefs today choose to step onto that treadmill where they have to be seen. Every day they have to go to this… — Marco Pierre White Copy Share Image
Part of being a really good chef or cook is being able to fix disasters. — Damaris Phillips Copy Share Image
If you're a happy person around food, you can be a professional chef. It's fueled by passion. — Ranveer Brar Copy Share Image
There were reports that my elder daughter Ashwami was in 'Dabangg 3,' but she is a chef, and never wanted to be… — Mahesh Manjrekar Copy Share Image
I once spent 10 days wandering the Patagonian countryside in search of the perfect grass-fed steak, and I've engaged in the questionable… — Steven Rinella Copy Share Image
“This seat is for VIPs only," he said, removing the placard and lifting the pillow. "That would be you." Isabella felt like… — Adam D. Roberts Copy Share Image
I always say this to the young chefs and mean it: The customer is excited, he says you are an artist, but… — Andre Soltner Copy Share Image
I loved the secret language of stupid fancy restaurants: I knew the question 'How do you want that cooked?' is actually rhetorical… — Grace Dent Copy Share Image
News networks giving a greater voice to viewers because the social web is so popular are like a chef on the Titanic… — Randall Munroe Copy Share Image
Since I don't have access to the White House pastry chef anymore, it's done wonders for my figure. — William J. Clinton Copy Share Image
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of… — Marcus Samuelsson Copy Share Image
