Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help. — Anonymous Copy Share Image
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and… — Nathan Myhrvold Copy Share Image
All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like. — April Bloomfield Copy Share Image
Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat. — Tom Colicchio Copy Share Image
I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come… — Joe Jonas 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
“Sometimes I get so sucked into the drama here, I can’t remember what’s real and what’s foreplay between two insane chefs.” — Rachel Higginson Copy Share Image
I have always been fascinated by chefs and I make it a point to meet them at all the hotels I visit. — Anoop Menon 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
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves… — Charlie Trotter Copy Share Image
One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs,… — Wolfgang Puck Copy Share Image
One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and… — Jacques Pepin Copy Share Image
Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a… — Anthony Bourdain Copy Share Image
Chefs don't eat at normal hours, so the only time you feel like you really need a meal is after service, when… — Marcus Samuelsson Copy Share Image
In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste… — Ted Allen Copy Share Image
I think the future for young chefs is much brighter than it was 40 years ago. Because people have become so much… — Andre Soltner Copy Share Image
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first… — Gordon Ramsay Copy Share Image
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For… — Ferran Adria Copy Share Image
It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant… — Paul Rankin Copy Share Image
Salt is one of the flavors that makes food taste good - salt, sugar and fat. So it's a natural thing for… — Brett Hoebel Copy Share Image
One of the things that helped me a lot as I was starting out in my career was that I got myself… — Rick Tramonto Copy Share Image
In the past few years, we've been doing amazing stuff with desserts. Pastry chefs have been using herbs and spices in their… — Ron Ben-Israel Copy Share Image
Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just… — Tom Colicchio 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
“Fortunately, I knew the cardinal rule of getting on with one’s fellow cooks. It applies in any kitchen and can be summed… — Jacques Pépin Copy Share Image
“I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in… — Julia Child Copy Share Image
“I didn't want to be a chef: just a cook. And my experiences in Italy had taught me why. For millennia, people… — Bill Buford Copy Share Image
“I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one… — Stacey Ballis Copy Share Image
“The whiff of Ben's parcel hovered under the delicious aroma of fish. Suddenly John felt hungry. The men, he saw, were sipping… — Lawrence Norfolk Copy Share Image
