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
You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when… — Marco Pierre White Copy Share Image
There's not much you can do about time - it just keeps on passing. But experience? Don't tell me that. I'm not… — Haruki Murakami Copy Share Image
The Kitchen, which my wife and I opened with our friend and amazing chef Hugo Matheson, was quickly recognized as the pioneer… — Kimbal Musk Copy Share Image
When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly… — Marie-Antoine Careme Copy Share Image
I went to a hotel to become a chef and then tried becoming a flight attendant, but no one took me. I… — Jackie Shroff Copy Share Image
Céline Labaune has the knowledge, passion and dedication to finding us only the best truffles from the most reliable source of truffle… — Daniel Boulud Copy Share Image
I've never worked in anyone else's kitchen, but at college there was a guy called Tom Chivers who was a great chef… — Rick Stein Copy Share Image
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as… — Giada De Laurentiis Copy Share Image
I'm not just a female chef. I'm a woman in a brand new hotel, and that's why I think it's so perfect… — Giada De Laurentiis Copy Share Image
In 'A Bone in the Throat,' he describes his protagonist and alter ego, the cook Tommy Pagano, as 'darker, and not as… — Sarah Weinman Copy Share Image
“Now I know why I had that dream last night. It was a premonition forewarning me of the death of my cooking… — Katie Mattie Copy Share Image
The person who's receiving the food cooks as much as the chef. They have a very important role to play... There's no… — Ferran Adria Copy Share Image
“There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the… — Ron Ben-Israel Copy Share Image
First,” he said, coming behind me and placing his hands on the counter, just outside of mine, “choose your tomato.” He dipped… — Becca Fitzpatrick 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
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not,… — Ted Allen Copy Share Image
Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef… — Rene Redzepi Copy Share Image
At a very young age, I fell in love with the idea of being in a restaurant and being surrounded with people… — Dominique Crenn Copy Share Image
It's very tempting to have a nanny and live in a gated community and have a chef - I'd love to have… — Kate Winslet 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
Living together places a huge burden on the other person to be lover, friend, entertainments manager, chef, domestic help, which is almost… — Deborah Moggach Copy Share Image
When I worked as a chef I had a happy brigade. I didn't run it with a rod of iron because I… — Ainsley Harriott Copy Share Image
I'm a little old-school in that I think there's some value in the classics and the steps of achieving a certain profession.… — Roy Choi Copy Share Image
When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little,… — Alain Ducasse Copy Share Image
In a dream world, I would love to be a master pastry chef, because it combines something I love doing baking with… — Josh Gondelman Copy Share Image
Miss Wormwood: Calvin, your test was an absolute disgrace! It's obvious you haven't read any of the material. Our first president was… — Bill Watterson Copy Share Image
Men are more mechanical when we cook. Women are more attached. They cook it with feelings. From personal experience. The feeling a… — Ranveer Brar Copy Share Image
Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment,… — Gordon Ramsay Copy Share Image
What if every high-caliber chef told our investors that for every fancy restaurant we build, it would be a requirement to build… — Roy Choi Copy Share Image
Just like if you were brought up on a farm, you would most likely carry on your father's business as a farmer;… — Martin Yan Copy Share Image
I'd rather go with someone who wasn't a great speaker, but was a great chef, rather than someone who was a great… — Matt Preston Copy Share Image
My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at… — Brendan Coyle 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
I was dishwasher, then promoted to chef in a local kitchen in a restaurant in Seattle, and I was working on a… — Alexis Denisof Copy Share Image
It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works… — Carole Bouquet Copy Share Image
I've been experimenting more and more with LN2, liquid nitrogen. I've used it in battle on 'Iron Chef America,' but have also… — Cat Cora Copy Share Image
Being on "Top Chef" opens a lot of doors and gives you a wider audience than you may have had before. It… — Stephanie Izard Copy Share Image
Performing has always been instinctive to me. I remember people saying, 'he doesn't know if he's a chef or an entertainer.' But… — Ainsley Harriott Copy Share Image
It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as… — Ted Allen Copy Share Image
