Chefs Quote by Eric Ripert Download Open image “Chefs are leaders in their own little world.” — Eric Ripert ★ ★ ★ ★ ★ 2.5 out of 5 (6 ratings) Copy quoteShare Chefs Food Leaders Leadership Little Own World
Chefs have always been leaders, but now, because of social media and the evolution of the chef identity, we have a voice that expands… — Roy Choi Copy Share Image
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 Copy Share Image
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them. — Gordon Ramsay Copy Share Image
Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we… — Anonymous Copy Share Image
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.' — Alton Brown Copy Share Image
Chefs who cook in these ivory towers are in control in their own world. We try to approximate that world as best we can,… — David Castle Copy Share Image
I believe no chef becomes what he becomes without having many people influence him. — Anonymous Copy Share Image
The culture of chefs is a melting pot, and I always say this - if we could put all the heads of state around… — Robert Irvine Copy Share Image
I kind of do not like the word chef. Chef, giving you a sense of hierarchy and power. To be a good cook and… — Dominique Crenn Copy Share Image
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't… — Cat Cora Copy Share Image
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't… — Cat Cora Copy Share Image
For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that's why it's not just a restaurant. — Eric Ripert Copy Share Image
Well, cooking starts with shopping. If the ingredients are not good, you don't do it. Just change your mind and do something else. — Eric Ripert Copy Share Image
Cooks build muscles; we can stand all day long on our feet and not feel the pain. — Eric Ripert Copy Share Image
“Prior to my second stint in Perpignan, I was a fine diner and as I saw it, food was art. At vocational school, I… — Eric Ripert Copy Share Image
My mother and my grandmother would make an apple tart in different styles, and I had one per day. Every day I would eat… — Eric Ripert Copy Share Image
I find the organic wave much more interesting in America than in France. — Eric Ripert Copy Share Image
To me, it's very important to have time at the restaurant but also time with family and time for myself. — Eric Ripert Copy Share Image
Fast food is both evil and genius. Because of it we can feed a large number of people fairly decently at an affordable price.… — Eric Ripert Copy Share Image
I take apart restaurant menus everywhere I go. I kind of tick off a lot of chefs in restaurants because I'll say, 'You can… — Montel Williams Copy Share Image
Writing is getting killed by too many chefs. Back in the Bogart days, it started with great scripts. You had a writer, and he… — Peter Dinklage Copy Share Image
Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we… — Anonymous Copy Share Image
“I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations… — Julia Child Copy Share Image
“I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two… — Stacey Ballis Copy Share Image
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 Copy Share Image
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef. — Michael Mina Copy Share Image
I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show… — Tom Colicchio Copy Share Image
There was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six… — Daniel Boulud Copy Share Image
A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had to show… — Daniel Boulud Copy Share Image
