I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say,… — Montel Williams Copy Share Image
Writing is getting killed by too many chefs. Back in the Bogart days, it started with great scripts. You had a writer,… — Peter Dinklage Copy Share Image
Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen,… — Anonymous 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 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 food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the… — Dana Goodyear Copy Share Image
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as… — Michael Mina Copy Share Image
I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually… — Tom Colicchio Copy Share Image
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group… — Daniel Boulud Copy Share Image
A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had… — Daniel Boulud 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
Many chefs are either technically or artistically better than me, but I know my food has soul. — Nobu Matsuhisa Copy Share Image
The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too… — Daniel Boulud Copy Share Image
TV chefs are not responsible for people's consumption of fibre; this is not our job. — Yotam Ottolenghi 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
“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
Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma,… — Yotam Ottolenghi Copy Share Image
“I love Italy. For hundreds of years, if not centuries, the people of italy (Italians) have been living here." [Audrey's insight]” — Tom Gleisner Copy Share Image
When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes… — Daniel Boulud Copy Share Image
With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon,… — Michael Mina Copy Share Image
As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas. — Anonymous 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
