Average Quote by David Chang

The margins for restaurants to make money are very, very narrow. It's a tough business, and to be a chef is a little bit…

— Anne Burrell

As chefs, a lot of the times we lose sight of the fact that we are in the food business and that it needs…

— Ranveer Brar

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs…

— Ferran Adria

There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid…

— Mario Batali

It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to…

— Curtis Stone

Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's…

— Thomas Keller

I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year.

— Tom Douglas

The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner -…

— Dana Goodyear

You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef…

— Marco Pierre White

While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food…

— Marcus Samuelsson

Eleven million people in America work in the restaurant industry - and then when you start figuring in the farmers, the cheese makers, the…

— Philip Rosenthal

You don't go into being a chef for the money.

— Anne Burrell