Chef Quote by Rene Redzepi

Close interaction with farmers and scientists can expose the chef to new flavors that can be used to delight diners.

— Rene Redzepi

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents…

— Alexandra Guarnaschelli

As a chef, I've always been very conscious and very thoughtful about the way that I buy food or have my farmers produce it.

— Dominique Crenn

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

— Rene Redzepi

We need representation of different chefs, as well as different foods.

— Sohla El-Waylly

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

As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed…

— Christina Tosi

Food is about making an interaction with ingredients. If you talk to them, they will always tell you a story.

— Jose Andres

It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you…

— Carole Bouquet

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

— Wolfgang Puck

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it…

— Nathan Myhrvold

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