Chefs Quote by Jose Andres Download Open image “As chefs, we cook to please people, to nourish people.” — Jose Andres ★ ★ ★ ★ ★ 3.3 out of 5 (9 ratings) Copy quoteShare Chefs Cook Food Nourish People Please
Being a chef is about feeding people, which is part of the story of all humanity. — Dominique Crenn Copy Share Image
Cooking demands attention, patience, and above all, a respect for the gifts of the earth. It is a form of worship, a way of… — Judith Jones Copy Share Image
Cooking for people is an enormously significant expression of generosity and soulfulness... — Ted Allen Copy Share Image
The way to entice people into cooking is to cook delicious things. — Yotam Ottolenghi Copy Share Image
I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen. — Tom Colicchio Copy Share Image
I'm not even a just a kitchen cook - everything we do has a purpose, and there's meaning to it. — Dominique Crenn Copy Share Image
The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them,… — Anthony Bourdain Copy Share Image
“...the most crucial thing to keep in mind when you cook is the people who are going to eat your food - their tastes,… — Kyung Ran Jo Copy Share Image
Cooking is like making love, you do it well, or you do not do it at all. — Harriet Van Horne Copy Share Image
I've always loved to cook. It helps me to relax and gives me peace. It's my nourishment. — Big Freedia Copy Share Image
I want e by Jose Andres to be a discovery, to be a journey. I want people to find it and be astonished. — Jose Andres Copy Share Image
I'm always looking to the future and what will next be on the horizon. — Jose Andres Copy Share Image
I remember that at the beginning of the month, the kind of menus my mom and father would prepare for us would have fish,… — Jose Andres Copy Share Image
There is nothing better than picking up sun-warmed tomatoes and smelling them, feeling them and scrutinizing their shiny skins for imperfections, dreaming of ways… — Jose Andres Copy Share Image
Look at our farmers' markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation,… — Jose Andres Copy Share Image
Cotton candy is the most amazing form of caramelization ever invented by man. — Jose Andres Copy Share Image
I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant… — Jose Andres Copy Share Image
Like many parents after a long family holiday, I usually welcome the moment when my kids head back to school. — Jose Andres Copy Share Image
Americans should be receiving one plate a day of hot food. That's not too much to ask in America. An MRE is very expensive… — Jose Andres Copy Share Image
I work with companies like Audiostiles to put together mixes for my restaurants. I even created a soundtrack for my television show. — Jose Andres Copy Share Image
“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 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
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 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
