Chefs Quotes

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
Gordon Ramsay

Work, Great, Become

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.
Gordon Ramsay

Time, Today, Strong

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
Gordon Ramsay

Insecure, Last, Souls

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
Alton Brown

Good, Themselves, Rarely

One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much.
Jacques Pepin

Young, Put, Problems

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.
Giada De Laurentiis

Time, Yourself, Free

I spent time at my grandfather Dino's gourmet store where he brought in chefs from Naples to cook. I thought of them as rock stars.
Giada De Laurentiis

Time, Rock, Thought

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.
Gordon Ramsay

Down, Different, Young

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
Ted Allen

Important, Understand, Chef

I've always hoped 'Chopped' would telegraph our enormous affection and love and admiration for chefs and food, but at the same time, we are inflicting extraordinary cruelty on them.
Ted Allen

Love, Time, Food

In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.
Ted Allen

Work, Best, Food

It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
Ted Allen

Remember, After, Keep

I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a teaching job.
Ted Allen

Food, Job, Hard

Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.
Mario Batali

Food, Hate, Done

I launched Chefs for Humanity, a national nonprofit, with my voice, heart and money from my own pocket. Money gives you the ability to make a difference in the world and, when used in a positive way, is a lot of fun.
Cat Cora

Money, Positive, Fun

Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
Cat Cora

Humanity, After, Able

I am climbing Mt. Kilimanjaro in Africa this Summer as a personal physical goal for myself, but also as a way to bring on sponsors and raise awareness and funds to help benefit the programs and initiatives of Chefs for Humanity.
Cat Cora

Help, Humanity, Goal

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
Jacques Pepin

Great, Keller, Thomas

All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please.
Padma Lakshmi

Mothers, Please, Jewish

It's wild how chefs have become like rock stars.
Todd English

Rock, Become, Stars

I was lucky enough to have great mentors both in the culinary world and in the world of chefs who became celebrities. Bobby Flay is one of my dearest friends and a tremendous mentor for me. Mario Batali is the same way. They began doing TV a little before me and they showed me the way.
Michael Symon

Great, Friends, Enough

People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.
Michael Symon

Working, Complain, Anymore

For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
Michael Symon

Time, Home, Able

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.
Tom Colicchio

Call, Chef, Running

Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if they don't win, they're all talented.
Tom Colicchio

Good, Win, Before

My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before.
Tom Colicchio

End, Before, Last

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 off certain skills. And at the end of the day, this is entertainment and this stuff is very entertaining. Is a lot of it ridiculous? Of course it is. But that's what makes it interesting.
Tom Colicchio

End, Remember, Off

Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around.
Tom Colicchio

Win, Put, Sometimes

I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
Rene Redzepi

Love, Home, Friends

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.
Heston Blumenthal

Care, Someone, Become

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