Attitude Quote by Alain Ducasse

I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you…

— Jacques Pepin

I'm not a trained chef. I'm a self-taught cook, and I want people to be like, 'Yo, I could do that! Maybe I didn't…

— Haylie Duff

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't…

— Jacques Pepin

Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk the earth…

— Michael Symon

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change…

— Wolfgang Puck

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

— Ted Allen

The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you…

— Daniel Boulud

Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.

— Gordon Ramsay

It's not easy to teach what comes naturally.

— Eidur Gudjohnsen

Over the years, I've discovered that lessons in cooking come in two forms. There are the lessons that you never fully learn; skills that…

— J. Kenji Lopez-Alt

I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing…

— Rachael Ray

Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.

— Homaro Cantu