People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on… — Michael Symon Copy Share Image
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's… — Gordon Ramsay 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
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
If you go to chefs all across America and ask them, 'What's your biggest problem right now?,' It is finding people to… — Anthony Bourdain Copy Share Image
Tempura chefs are sort of like the Jedi of the cooking world: They must deftly perform with the utmost skill and precision,… — J. Kenji Lopez-Alt Copy Share Image
