I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind… — Alain Ducasse Copy Share Image
“You can never focus without a goal and never achieve your goal without focus...” — Marcel Riemer Copy Share Image
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking.… — Jacques Pepin Copy Share Image
I've tried my hardest to bribe my chef, but my team have been clever and hired someone who not only is not… — Usain Bolt Copy Share Image
Everybody used to say going to restaurants... is like theater, there's stage sets, there's drama, there's play acting and you watch the… — Pete Wells Copy Share Image
The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming… — Sally Schneider Copy Share Image
[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now… — Gordon Ramsay Copy Share Image
As a chef, I always have in mind how to properly feed the public, but at times it's easy to forget that… — Marcus Samuelsson Copy Share Image
You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional… — David Chang Copy Share Image
My husband is the chef of the family; he's a brilliant cook. Actually, it makes you quite lazy when you have somebody… — Keeley Hawes Copy Share Image
If you are not extreme, then people will take shortcuts because they don't fear you. — Marco Pierre White Copy Share Image
Every dish is very connected to my own experiences. Perhaps I go deeper in the description and feeling in the dish than… — Dominique Crenn Copy Share Image
Techniques are not the most difficult to teach. The attitudes chefs take are much more important. — Alain Ducasse Copy Share Image
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called… — Heston Blumenthal Copy Share Image
My aunt is a famous L.A. chef, Susan Feniger, and she's got Street and Border Grill. So a fun night out for… — Ben Feldman Copy Share Image
Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last… — Gordon Ramsay Copy Share Image
I became a manager very young. My first sous chef job I was, maybe, 25. It was a bit too early for… — April Bloomfield Copy Share Image
I think for a chef, to have a signature dish is a tough question to answer. On one, you don't want to… — Chuck Hughes Copy Share Image
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's… — Thomas Keller Copy Share Image
Being a sport star and a chef both require passion, commitment, work and natural ability. — Paul Rankin Copy Share Image
With such a perishable, expensive and important product buying truffles can be a leap of faith for a chef. Working with Céline… — Douglas Keane Copy Share Image
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. — Rene Redzepi Copy Share Image
We are not really privy to all that crazy stuff that goes on in the show. I go to work, eat, and… — Tom Colicchio Copy Share Image
Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of… — Anne Burrell Copy Share Image
![“[Molecular gastronomy] was a great trend, because it experimented with…” quote by Gordon Ramsay](https://sms4smile.com/quotes/img-quotes/cba/gordon-ramsay-2052_chef_molecular-gastronomy-was-a-great-trend-b_513902.jpg)
