Bits Quote by April Bloomfield

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would…

— Bobby Flay

When I was younger, I behaved a bit strangely sometimes - lost my temper, did silly things - but little by little, I've gotten…

— Alain Ducasse

I was brought up in a restaurant, I've worked in catering my whole life up until I was 20 full-time almost, I was a…

— Gok Wan

Given that level of responsibility with your 25-year old or 35-year-old chef, it's just quite nice to see how they handled that exposure. Not…

— Gordon Ramsay

I know this sounds strange, but when I turned 30, it was a turning point in my life. I wanted to push myself in…

— Antonia Lofaso

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 had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.

— Rene Redzepi

I started cooking when I was 18 years old, and now I have restaurants all over the world.

— Nobu Matsuhisa

Having been a chef for some many years, I understand what it's like to work really, really hard to get good at something, only…

— Anthony Bourdain

As a young manager, I had no idea what it meant to be a chef.

— Roy Choi

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

— Michael Mina

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