Chef Quote by Mark Kurlansky

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I…

— Ron Ben-Israel

I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side…

— Samin Nosrat

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

Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel -…

— Michael Symon

“There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef…

— Ron Ben-Israel

The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.

— Adriano Zumbo

Pastry chefs are very particular people - we like a controlled environment; we don't like an audience.

— Ron Ben-Israel

“Give two cooks the same ingredients and the same recipe; it is fascinating to observe how, like handwriting, their results differ. After you cook…

— David Tanis

The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market.…

— Carla Hall

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

A lot of writers and artists are like chefs who eat their own cooking in the kitchen and then deliver an empty plate with…

— Jonathan Santlofer

Well, I don't think I'm a chef. I'm just someone that... I found a way of speaking. It was not a pen. It was…

— Dominique Crenn