Nine out of 10 English chefs have their names on their chests. Who do they think they are? They're dreamers. They're jokes. — Marco Pierre White Copy Share Image
I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come… — Joe Jonas Copy Share Image
Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat. — Tom Colicchio Copy Share Image
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them. — Gordon Ramsay Copy Share Image
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and… — Nathan Myhrvold Copy Share Image
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
As chefs, a lot of the times we lose sight of the fact that we are in the food business and that… — Ranveer Brar Copy Share Image
Pastry chefs are very particular people - we like a controlled environment; we don't like an audience. — Ron Ben-Israel 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
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
to "set the standard for beauty in classical and modem cookery, and attest to the distant future that the French chefs of… — Marie-Antoine Careme Copy Share Image
The country's top chefs, designers, media personalities and businesses are part of this dynamic city. We know that Chicagoans are used to… — Ivanka Trump Copy Share Image
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 Copy Share Image
The internet has become such a great tool not just for chefs but for everyone. The net has given everyone the tools… — Graham Kerr Copy Share Image
I think the future for young chefs is much brighter than it was 40 years ago. Because people have become so much… — Andre Soltner 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
It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant… — Paul Rankin Copy Share Image
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first… — Gordon Ramsay 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
The great thing about chefs as celebrities is it gives you a larger stage to let people know how important great food… — Michael Symon 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
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
One of the things that helped me a lot as I was starting out in my career was that I got myself… — Rick Tramonto 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
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
We the chefs have a responsibility to learn about the chemical makeup of food! — Joel Robuchon 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
The reason that chefs become chefs is that they're not allowed into rooms with windows. — A. A. Gill Copy Share Image
Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home. — Alvin Leung 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
My biggest role models are not chefs, but women like Coco Chanel, Simone de Beauvoir, Nina Simone. — Dominique Crenn Copy Share Image
A lot of young chefs today get carried away by trends, by influences, by movements. — Daniel Boulud Copy Share Image
“A good spice often deceives us into thinking that someone is a good cook.” — Mokokoma Mokhonoana Copy Share Image
Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four… — Brad Leone Copy Share Image
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first. — Jacques Pepin 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
Engineers don't have that sixth sense where we can just toss in things here and there like many chefs. — Alvin Leung Copy Share Image
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.' — Alton Brown Copy Share Image
TV chefs are not responsible for people's consumption of fibre; this is not our job. — Yotam Ottolenghi Copy Share Image
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 Copy Share Image
