Biology Quote by Alain Ducasse

In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their…

— Charlie Trotter

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you…

— Emeril Lagasse

The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing…

— Emeril Lagasse

“AB: I think great chefs evolve that balance between what they themselves can bring, creatively and technically. The great chefs understand human desire. They…

— David Blum

I believe that there is always something new to learn, in fact, that is one of the three reasons that I chose to become…

— Anne Burrell

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

— Paul Prudhomme

Cooking is a subject you can never know enough about. There is always something new to discover.

— Bobby Flay

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving…

— Anonymous

All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that…

— Marco Pierre White

The popularity of the Internet and using it as an available resource has really changed the way chefs kind of gather information and look…

— Grant Achatz

I appreciate the constant evolution in refining food, but not in making food gimmicky.

— Daniel Boulud

When it comes to cooking, it's a skill you learn and develop.

— Ainsley Harriott