Calm Quote by J. Kenji Lopez-Alt

The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy,…

— J. Kenji Lopez-Alt

“The second course is a soft-shell crab tempura with miso rémoulade, fresh peaches, and lovage." "What's lovage?" Jen asked. "It's what I have for…

— Francesca Serritella

“With each new course, he offers up little bites of the ethos that drives his cooking, the tastes and the words playing off each…

— Matt Goulding

I think a lot of chefs can definitely think about great flavor combinations and stuff, but then they'll pass it along to their pastry…

— Stephanie Izard

There really is a camaraderie among chefs and a willingness to help out whenever we can.

— Rocco DiSpirito

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

“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

Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.

— Julia Child

First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is…

— Gordon Ramsay

“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

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

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

You look at most of these 'best chef' lists, and there are about nine male chefs and one woman chef. The problem is still…

— Dominique Crenn

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

“Fortunately, I knew the cardinal rule of getting on with one’s fellow cooks. It applies in any kitchen and can be summed up in…

— Jacques Pépin