Chefs Quote by Sohla El-Waylly Download Open image “We need representation of different chefs, as well as different foods.” — Sohla El-Waylly ★ ★ ★ ★ ★ 5.0 out of 5 (4 ratings) Copy quoteShare Chefs Food Foods Need Representation Well
I want to make sure the cooking industry becomes more and more diverse. — Marcus Samuelsson Copy Share Image
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 Copy Share Image
All great chefs have two things in common. First, they respect nature as the true artist, and they are just cooks. Second, everything that… — Marco Pierre White Copy Share Image
The culture of chefs is a melting pot, and I always say this - if we could put all the heads of state around… — Robert Irvine Copy Share Image
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why. — Rene Redzepi Copy Share Image
Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and… — Ferran Adria Copy Share Image
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 Copy Share Image
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. — Rene Redzepi Copy Share Image
I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form. — Lisa Hanawalt Copy Share Image
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.' — Alton Brown Copy Share Image
An ideal potato gratin will contain creamy and tender potato slices, topped with a crunchy, golden crust, and browned edges underneath and all around… — Sohla El-Waylly Copy Share Image
The intense aroma and warmth fresh ginger adds to dishes is irreplaceable. The heat found in ginger is attributed to a chemical it contains… — Sohla El-Waylly Copy Share Image
Giving nuts and seeds a few minutes in the oven deepens their flavors and improves their texture - and it provides more even cooking… — Sohla El-Waylly Copy Share Image
Toum is essentially a mayonnaise, but it's stabilized with garlic instead of egg. Just like mayo, toum is an emulsion of oil into water,… — Sohla El-Waylly Copy Share Image
Treated more like a vegetable than a fruit, plantains can be prepared in various ways depending on their stage of ripeness. Just like a… — Sohla El-Waylly Copy Share Image
After working from home with the dogs, Ive learned of the hair splinter: when stiff dog hairs pierce the soles of your feet. — Sohla El-Waylly Copy Share Image
Ultimately, mayonnaise and aioli are brothers from the same mother. Both are emulsions of oil and water, which just means that the two incompatible… — Sohla El-Waylly Copy Share Image
A dough might start out lumpy and wet, but as you knead, it will grow smooth, supple, and springy - thats how you know… — Sohla El-Waylly Copy Share Image
Sure, making homemade aioli is not so bad. All you need is to mix an egg or yolk with lemon juice and garlic, then… — Sohla El-Waylly Copy Share Image
The 'Test Kitchen' is really fun as long as you play your role, and I didnt like the role I was put in. It… — Sohla El-Waylly Copy Share Image
Zucchini fritters arent a dish Im ever inclined to make. They take the watery, bland summer staple to an all-time low, shredding the squash… — Sohla El-Waylly Copy Share Image
I painted my pantry door with Rust-Oleum chalkboard paint months ago because I wanted my kitchen to look like a fancy pub. Working from… — Sohla El-Waylly 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
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
