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
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
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami… — Daniel Boulud 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
My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I… — Tom Colicchio Copy Share Image
I don't know any group of professionals that mobilize as fast and as often as chefs do when there are people who… — Anonymous Copy Share Image
We need representation of different chefs, as well as different foods. — Sohla El-Waylly 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
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients. — Nobu Matsuhisa Copy Share Image
I have met a lot of top chefs around the world during my travels. Each one of them has said 'Ratatouille' is… — John Lasseter Copy Share Image
Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't… — Tom Colicchio Copy Share Image
The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information… — Grant Achatz Copy Share Image
A lot of young chefs today get carried away by trends, by influences, by movements. — Daniel Boulud Copy Share Image
I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way. — Marcus Samuelsson Copy Share Image
One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one.… — Manish Dayal Copy Share Image
“Celebrity chefs are the leaders in the field of food, and we are the led. Why should the leaders of chemical businesses… — Charles Clover Copy Share Image
Both my parents are chefs... I grew up in a restaurant and was always surrounded by cooks. I love food. — Ming-Na Wen Copy Share Image
One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill… — Anonymous Copy Share Image
I've always hoped 'Chopped' would telegraph our enormous affection and love and admiration for chefs and food, but at the same time,… — Ted Allen Copy Share Image
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts. — Eric Ripert Copy Share Image
Television is kind of a disappointment. I often want to watch it, but I find it quite hard - I don't like… — Quentin Blake Copy Share Image
