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If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music.
As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.
I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.
I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you.
When the idea of 'Chopped' surfaced, it was originally meant to be taped at some guy's mansion with him and his crazy Chihuahua. A stuffy fellow in a tuxedo was to host, and the losing chef's dish was then fed to the dog! I am not kidding, I saw it! I think it is genius! Twisted, but genius!
Don't dunk your nigiri in the soy sauce. Don't mix your wasabi in the soy sauce. If the rice is good, complement your sushi chef on the rice.
There are divisions between a culinary chef and a dessert chef, also called a pastry chef. There are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what they're tasting, they don't get to cook it.
I have a chef who makes sure that I'm getting the right amounts of carbs, proteins and fats throughout the day to keep me at my max performance level.
A great chef is an artist that I truly respect.
The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.
I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.
My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.
'Chef' doesn't mean that you're the best cook, it simply means 'boss.'
Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.
Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense.
Chef's choice is my favorite. I'm super adventurous.
Neil Patrick Harris
I have great empathy for all the contestants that come on 'Top Chef,' whether they go home right away or they make it to the finish line. It's a very vulnerable position they put themselves in and I feel for them.
I really don't care for the proper chef coat.
A. P. J. Abdul Kalam
Martin Luther King, Jr.
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