Chefs Quotes · Page 2

My father and my brother are chefs.

— Gary Payton

Chefs don't have a union. We don't have a Screen Actor's Guild.

— Roy Choi

As chefs, we cook to please people, to nourish people.

— Jose Andres

I remember always being afraid of the chefs.

— Ayo Edebiri

It's wild how chefs have become like rock stars.

— Todd English

Honestly... I only get starstruck over chefs.

— Gigi Hadid

Chefs don't become chefs just to earn stars - that's not the goal.

— Alain Ducasse

Chefs have the ego of an actor and fashion designer combined.

— Zac Posen

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

— Jacques Pepin

Engineers don't have that sixth sense where we can just toss in things here and there like many chefs.

— Alvin Leung

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

Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four…

— Brad Leone

“A good spice often deceives us into thinking that someone is a good cook.”

— Mokokoma Mokhonoana

My biggest role models are not chefs, but women like Coco Chanel, Simone de Beauvoir, Nina Simone.

— Dominique Crenn

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

— Anonymous

I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a…

— Gordon Ramsay

There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's…

— Anne Burrell

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

I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food…

— Ted Allen

The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in…

— Joe Bastianich

I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes…

— Alain Ducasse

Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best…

— David Castle

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

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami…

— Daniel Boulud

Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as…

— Giada De Laurentiis

Movies are grander, with (in my experience) more heavy weight chefs in the kitchen: the studio, the producers, the writers. All of…

— Neal Brennan

We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in…

— Ana Claudia Talancon

What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I…

— Michael Mina

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 culture of chefs is a melting pot, and I always say this - if we could put all the heads of…

— Robert Irvine

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

I think all chefs who pursue great flavor have good ethics.

— Dan Barber

“Chefs are magicians in white, accomplished at slight of hand.”

— Kathleen Flinn

The reason that chefs become chefs is that they're not allowed into rooms with windows.

— A. A. Gill

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

— Alvin Leung

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

— Nobu Matsuhisa

We the chefs have a responsibility to learn about the chemical makeup of food!

— Joel Robuchon

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

— Michael Mina

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

— Charlie Trotter