Chefs Quote by Eric Ripert Download Open image “Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.” — Eric Ripert ★ ★ ★ ★ ★ 2.1 out of 5 (4 ratings) Copy quoteShare Chefs Crazy Food Go Had Nuts Restaurant Some Would
If I'd never gone out and done more than one restaurant, my food wouldn't be as good as it is today. I've learned a… — Michael Mina Copy Share Image
In any restaurant of this caliber, the chefs are in the same position, building relationships. — Thomas Keller Copy Share Image
Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four or five. — Brad Leone Copy Share Image
I am not a fine chef, but I can certainly get dinner on the table for 14 people. With that many, I try to… — Cindy Crawford Copy Share Image
5-star chefs stay cooking in the kitchen but only making that good shit, see the way I'm living they like oh my goodness. — Mac Miller 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
One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know… — Wolfgang Puck Copy Share Image
I have always been fascinated by chefs and I make it a point to meet them at all the hotels I visit. — Anoop Menon Copy Share Image
It's hard enough for most restaurants to create and present a single menu that makes sense to the diner, let alone two. — Melissa Leong Copy Share Image
I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have. — Guy Fieri Copy Share Image
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help. — Anonymous 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
