Chefs Quotes · Page 2

It's good to get to know a bunch of other chefs because I like to cook, but I'm no chef. I can…

— Patrick Chung

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

— Alain Ducasse

There really is a camaraderie among chefs and a willingness to help out whenever we can.

— Rocco DiSpirito

I just love it when the chefs start to gain in confidence and it gets really exciting.

— Monica Galetti

There's not a lot of chefs in the kitchen and very few people are involved in 'Hot Ones.' There's no research team…

— Sean Evans

“I love Italy. For hundreds of years, if not centuries, the people of italy (Italians) have been living here." [Audrey's insight]”

— Tom Gleisner

We need representation of different chefs, as well as different foods.

— Sohla El-Waylly

You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem…

— Dominique Crenn

I think the future for young chefs is much brighter than it was 40 years ago. Because people have become so much…

— Andre Soltner

You get a lot of young chefs who have a lot of savoir-faire, a lot of technical knowledge. What's important is to…

— Joel Robuchon

“Chefs and surgeons, historians, athletes, all so full of wonder, lovingly careful, and living right at the point of contact, the nailhead…

— Jalaluddin Rumi

Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice…

— Roy Choi

I have met a lot of top chefs around the world during my travels. Each one of them has said 'Ratatouille' is…

— John Lasseter

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients,…

— Ferran Adria

One of the best things about 'The Chefs' Line' has been seeing how these generations-honed recipes fare when they go up against…

— Melissa Leong

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

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

Nine out of ten English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes.…

— Marco Pierre White

First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast"…

— Gordon Ramsay

The level of competition on 'Iron Chef' was very intense. In fact, I feel like the show provides chefs with a stamp…

— Maneet Chauhan

The stressful part of that is that you're not a chef. People who have learnt to be chefs have spent years in…

— Jayne Middlemiss

Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot…

— Anthony Bourdain

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

I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a…

— Jason Flemyng

I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who…

— Anonymous

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.

— Marcus Samuelsson

Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

— Charlie Trotter

I love 'Iron Chef' and I love 'Chopped.' I watch both of them. I think it is crazy what those chefs go…

— Guy Fieri

I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them…

— Giada De Laurentiis

Many chefs are either technically or artistically better than me, but I know my food has soul.

— Nobu Matsuhisa

A lot of young chefs today get carried away by trends, by influences, by movements.

— Daniel Boulud

I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.

— Samin Nosrat

Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.

— Julia Child

It's all of our jobs as chefs to make sure the ingredients that we use are the highest quality and the best…

— Antonia Lofaso

In any restaurant of this caliber, the chefs are in the same position, building relationships.

— Thomas Keller

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

— Alton Brown

TV chefs are not responsible for people's consumption of fibre; this is not our job.

— Yotam Ottolenghi

Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.

— Nobu Matsuhisa

Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as…

— Michael Mina

As chefs, we work with organizations like Oxfam to enrich their projects with culinary tools, recipes and ideas.

— Anonymous