Chef Quotes - Page 16

• 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 to those suffering from hunger and/or malnutrition worldwide.

  Cat Cora

  Ocean, Doctors, Humanity

  "Climbing a Mountain for Hunger" by Cat Cora, www.huffingtonpost.com. March 8, 2011.

  64 Copy quote

  Show source

• I've been experimenting more and more with LN2, liquid nitrogen. I've used it in battle on 'Iron Chef America,' but have also made some great ice creams at home for my family. Since it freezes basically on contact, you can have ice cream ready in mere minutes.

  Cat Cora

  Home, Ice Cream, Iron

  17 Copy quote

• Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.

  Jacques Pepin

  Mean, Tuna, Tomatoes

  37 Copy quote

• 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.

  Jacques Pepin

  Years, Choices, Technique

  60 Copy quote

• Management is a far more homely business than its would be scientists suggest, more closely allied to cookery than any other human activity. Like cooking, it rests on a degree of organisation and on adequate resources. But just as no two chefs run their kitchens the same way, so no two managements are the same.

  Robert Heller

  Running, Two, Cooking

  "The Naked Manager". Book by Robert Heller, p. 12, 1972.

  4 Copy quote

  Show source

• To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures.

  Raymond Sokolov

  Eye, Europe, Different

  Raymond Sokolov (1993). “Why We Eat What We Eat: How Columbus Changed the Way the World Eats”, p.12, Simon and Schuster

  4 Copy quote

  Show source

• Even growing up, I was always the helper-outer, the sous-chef to my parents.

  Lindsey Vonn

  Growing Up, Parent, Helpers

  4 Copy quote

• I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.

  Emeril Lagasse

  Dream, Encouragement, Queens

  4 Copy quote

• 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

  Jobs, Teaching, Wine

  Biography/Personal Quotes, www.imdb.com.

  4 Copy quote

  Show source

• A common question asked of writers is "When did you decide to become a writer?" The answer, of course, is that we didn't decide anything. It was decided for us. I firmly believe that mythical godmothers make appearances at our cradles, and bestow their gifts. The godmother who might have blessed me with a singing voice did not show up; the goddess of dance was nowhere in sight; the chef-to-the-angels was otherwise engaged. Only one made the journey to my cradle, and she whispered, "You will be a storyteller."

  Mary Higgins Clark

  Believe, Blessed, Angel

  14 Copy quote

• People say history is boring, and that is true because people are boring. We haven't changed since time began. We're still the same. We've obviously made some changes. When we started, it was all about food, clothing and shelter. Now we watch 'Top Chef', 'Project Runway', and 'Extreme Makeover: Home Edition.

  Colin Hay

  Home, People, Watches

  4 Copy quote

• 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

  Home, Able, Cases

  "Chef Michael Symon shares tips to cook like a pro". Interview with Richard Leong, www.reuters.com. July 27, 2010.

  4 Copy quote

  Show source

• Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week.

  Michael Symon

  Monday, People, Mind

  "Meat Man Michael Symon Does Meatless Monday (Really!)". Interview with Peggy Neu, www.huffingtonpost.com. May 31, 2012.

  7 Copy quote

  Show source

• 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

  Thinking, People, Complaining

  4 Copy quote

• It's very different doing a food show in America and doing one in Britain. I did a 20-part series for the BBC series called 'Eating With the Enemy.' The budget for all 20 episodes was probably the budget for a single episode of 'Top Chef.' It's the difference between making a home movie in your backyard and going to Hollywood.

  Toby Young

  Home, Differences, America

  7 Copy quote

• Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.

  Ron Ben-Israel

  Sweet, Inspiration, Genius

  6 Copy quote

• The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.

  Cat Cora

  Thinking, Years, Iron

  "Chef Cat Cora says "Bon Appetit" at Sundance". Interview with Jane Clark, www.reuters.com. January 20, 2009.

  4 Copy quote

  Show source

• It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.

  Curtis Stone

  Thinking, People, Add

  7 Copy quote

• There's not a single chef I know of that does not think about the politics of the food they're serving.

  Gail Simmons

  Thinking, Doe, Knows

  "‘Top Chef’ Judge Gail Simmons Reveals Her Favorite Ketchup". Interview with Michelle Madden, www.huffingtonpost.com. September 30, 2011.

  4 Copy quote

  Show source

• Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food.

  Ming-Na Wen

  Parent, I Love Food, Grew Up

  "Stargate Universe ‘s Ming-Na Shows Us Her Geek Chic". Interview with Jenna Busch, www.huffingtonpost.com. March 18, 2010.

  4 Copy quote

  Show source

• Mario you are a great chef but you look like a homeless James Gandolfini.

  Jim Norton

  Looks, Homeless, Mario

  13 Copy quote

• Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

  Ferran Adria

  Asking, Want, Able

  4 Copy quote

• In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.

  Ferran Adria

  Copying, Done, Restaurants

  6 Copy quote

• A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.

  Ferran Adria

  Artist, Years, People

  4 Copy quote

• The less a writer discusses his work and himself the better. The master chef slaughters no chickens in the dining room; the doctor writes prescriptions in Latin; the magician hides his hinges, mirrors, and trapdoors with the utmost care.

  Jack Vance

  Latin, Writing, Doctors

  Jack Vance (2007). “The Jack Vance Treasury”, Subterranean

  11 Copy quote

  Show source