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Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.
There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.
You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.
I would love to date a chef. I'd probably get really fat, but I don't care.
You don't go to school to become the best chef in the world right after you graduate. School is always a starting point so what people forget is that you go to school to build a foundation, and you want to build a foundation that's not going to crumble.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
This kitchen is completely calm. Some of the old-fashioned chefs - they become kings in their kitchen, they've got to be called chef. But I don't care if someone calls me chef or Heston, it really doesn't bother me.
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.
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
I don't like food that's too carefully arranged; it makes me think that the chef is spending too much time arranging and not enough time cooking. If I wanted a picture I'd buy a painting.
By the time I was 30, nobody would work with me. I was friendless, I was hopeless, I was suicidal, lost my family - I mean, it was bad. Bottomed out, didn't know what I was going to do. I actually thought I was going to be a chef - go to work in a kitchen someplace.
I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.
I want to talk to the bullied kids of the world. Tell them to hang on, it will get better. Know that an 'Iron Chef,' actors, musicians, artists and all successful people have probably been bullied in their life. And the best part of your life is yet to come. Whatever it takes to live, do it!
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
Jose Andres Puerta
I believe no chef becomes what he becomes without having many people influence him.
Jose Andres Puerta
Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.
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. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.
The worst food you'll ever eat will probably be prepared by a 'cook' who calls himself a 'chef.' Mark my words.
When you're a chef, you graze. You never get a chance to sit down and eat. They don't actually sit down and eat before you cook. So when I finish work, the first thing I'll do, and especially when I'm in New York, I'll go for a run. And I'll run 10 or 15k on my - and I run to gain my appetite.
A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
A. P. J. Abdul Kalam
Martin Luther King, Jr.
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