Terms Of Service
Quote Of The Day
Terms Of Service
Quotes by Chefs
I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.
The secret of a happy marriage is finding the right person. You know they're right if you love to be with them all the time.
This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.
It's so comforting to have a small piece of cake. Just one slice.
Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It's all about the memories.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
For many of us, clean water is so plentiful and readily available that we rarely, if ever, pause to consider what life would be like without it.
Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.
What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!
Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.
Holidays - any holiday - are such a great opportunity to focus on bringing the family together.
I like me better naked. I don't mean that in a vain way... When you put clothes on, you immediately put a character on. Clothes are adjectives, they are indicators. When you don't have any clothes on, it's just you, raw, and you can't hide.
As a boss, as a CEO, as a creative director, as a chef, I've learned that failure will always come. I've learned to give it a big squeeze, smile at it, humble myself to it and then use it as a springboard to send me on my way to strength, success, and fulfillment.
Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
To me, there's no great chef without a great team.
People talk about perfect timing, but I think everything is perfect in its moment; you just want to capture that.
Making sushi is an art, and experience is everything.
Food, to me, is always about cooking and eating with those you love and care for.
I love the sensation of being out in the open air, far away from all the distractions of modern life. I will usually disappear for a couple of hours, and that time on my bike is quite sacred, as it's when I do all my serious thinking. Sometimes I will stop off at bikers' cafe and have a bacon sandwich.
Part of being successful is about asking questions and listening to the answers.
I have a daughter who has taught me a lot along the way.
Pasta is the one food I can't live without. It's the food I eat to fuel my running.
I'm not a fighter, but in my mind I'm fighting every day. 'What's new? What am I doing?' I'm fighting myself. My soul is samurai. My roots aren't samurai, but my soul is.
You know, nobody can ever cook as good as your mama.
When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.
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