Chef Quote by Ferran Adria

It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets…

— Alvin Leung

I'm surprised by the talent I find all over. There are always new chefs who propose many interesting new ideas, new ways of looking…

— Alain Ducasse

Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.

— Gordon Ramsay

I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing…

— Rachael Ray

If you want to be an innovator, you have to take risks. And sometimes things work and sometimes they don't work.

— Christopher Galvin

Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.

— Anonymous

Once you have mastered a technique, you barely have to look at a recipe again

— Julia Child

Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem.

— Alvin Leung

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

— Alain Ducasse

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's…

— Daniel Boulud

I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible…

— Ted Allen

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