I feel like I've met most people I look up to musically. I just want to meet Chef. — Zach Condon Copy Share Image
Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very… — Sandra Lee Copy Share Image
You'll see me on 'Top Chef' someday. My Midwestern hospitality needs an outlet, you know? — Haley Bennett Copy Share Image
During the course of filming 'Top Chef,' I gain 15 lbs., so I'm used to needing two dress sizes. — Padma Lakshmi Copy Share Image
I always tell my family - and they laugh about it - but someday, I will write a vegetarian book. My cousin,… — Guy Fieri Copy Share Image
Today there are very few chefs at that high level who are behind their stoves. You don't feel their presence within the… — Marco Pierre White Copy Share Image
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food. — Paul Prudhomme Copy Share Image
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a… — Carla Hall Copy Share Image
I think I'm going to give my baby her first food on Thanksgiving, make her some organic sweet potato. I'm very excited!… — Lily Aldridge Copy Share Image
If acting doesn't work out, I'm probably going to be a professional chef. — Haley Bennett Copy Share Image
Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't… — Tom Colicchio Copy Share Image
Gastronomy is the French Foreign Legion. You don't need any qualifications. Just walk through the door and keep your head down. Be… — Marco Pierre White Copy Share Image
As a chef, I got into this because I love the creative energy and I love the science, but I also love… — Christina Tosi Copy Share Image
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did. — Gordon Ramsay Copy Share Image
If I could be something other than an actor, I'd be a chef; I've got a big interest in food. I'm a… — Will Poulter Copy Share Image
If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have… — David Castle Copy Share Image
I'd really love to go and do a chef's apprenticeship. I really would, I love cooking. — Darren Hayes Copy Share Image
No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple… — Joe Bastianich Copy Share Image
There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the… — Pete Wells Copy Share Image
The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information… — Grant Achatz Copy Share Image
The truth is that since the first book, I have wanted to emulate Benjamin Franklin and put together a healthy, wealthy and… — Tim Ferriss Copy Share Image
To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as… — Raymond Sokolov Copy Share Image
A lot of young chefs today get carried away by trends, by influences, by movements. — Daniel Boulud Copy Share Image
