I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful… — Daniel Boulud Copy Share Image
I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to… — Alain Ducasse Copy Share Image
My biggest role models are not chefs, but women like Coco Chanel, Simone de Beauvoir, Nina Simone. — Dominique Crenn Copy Share Image
When I first went to Las Vegas, I thought I would never go to Las Vegas; you can't get anything. But then… — Michael Mina Copy Share Image
I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the… — Daniel Boulud Copy Share Image
My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be… — Giada De Laurentiis Copy Share Image
“If you want to know what it looks like when a man falls in love with his passion, just watch a chef… — Himmilicious Copy Share Image
Burnout comes easy in the high-pressure world of television, and when the opportunity arose to move to Las Vegas and bring my… — Robin Leach Copy Share Image
The problem is that there is many great chefs and many great cookbooks, but none of them work at home. — Daniel Boulud Copy Share Image
Many of the master chefs in the South, both the upper South as well as the deep South, were blacks and many… — Ed Smith Copy Share Image
I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes… — Alain Ducasse 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
I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen. — Tom Colicchio Copy Share Image
“A chef’s magic is his ingredients, how he can substitute one for another, then break with convention by changing it all around… — Karl Wiggins Copy Share Image
We the chefs have a responsibility to learn about the chemical makeup of food! — Joel Robuchon Copy Share Image
“A good spice often deceives us into thinking that someone is a good cook.” — Mokokoma Mokhonoana Copy Share Image
I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways… — Alain Ducasse Copy Share Image
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs. — Alain Ducasse Copy Share Image
I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot… — Daniel Boulud Copy Share Image
The good news about showcasing chefs and the TV shows is they've attracted a lot more smart kids to the profession than… — Wolfgang Puck Copy Share Image
The real evolution is to learn something new every day - it's very important for chefs to share what they have discovered. — Alain Ducasse Copy Share Image
You see fewer and fewer chefs who are really big - most stay in shape. — Wolfgang Puck Copy Share Image
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years. — Daniel Boulud Copy Share Image
