Top 100 A Chef Quotes
#1. My mother likes what I cook, but doesn't think it's French. My wife is Puerto Rican and Cuban, so I eat rice and beans. We have a place in Mexico, but people think I'm the quintessential French chef.
Jacques Pepin
#2. Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible.
Wylie Dufresne
#3. I have a full Tuscan lunch and dinner every day in my home; my husband's a fantastic chef.
Debi Mazar
#4. A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
Wolfgang Puck
#5. A chef who doesn't wash his hands is like a cop who steals. It's a cry for help.
Jerry Seinfeld
#6. I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.
Suzanne Somers
#7. The new luxury is the luxury of freedom and time. Once you've had a taste of that life, no corner office or fancy chef will be able to drag you back.
Jason Fried
#8. Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.
Marcus Samuelsson
#9. I'm proud of the way I rearrange and put things together, like a chef who makes a great meal, or a filmmaker who puts together a story - it's casting, editing, cinematography.
Bonnie Raitt
#10. I was dishwasher, then promoted to chef in a local kitchen in a restaurant in Seattle, and I was working on a building site as well, putting in insulation and painting houses, and then doing some classes at a community college nearby.
Alexis Denisof
#11. In the orchestra of a great kitchen, the sauce chef is a soloist.
Fernand Point
#12. 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
#13. I'm not on chef level, but I'd make a good line cook. That's not too shabby.
Jon Favreau
#14. I try to pack light with a folding leather suit bag. Anything more than five days, I need to check in my luggage. What takes the most space? Chef jackets, aprons and tools.
Daniel Boulud
#15. Hassan, he has the makings of a great chef, it is true, and he has talent beyond anything you and I possess.
Richard C. Morais
#16. You don't become a chef to become famous.
Eric Ripert
#17. On traditional economic theory:
We do not play chess as if we were a grandmaster, invest as if we were Warren Buffett, or cook like an Iron Chef. It is more likely we cook like Warren Buffett, who loves to eat at Dairy Queen.
Richard H. Thaler
#18. When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cuisines.
Aaron Sanchez
#19. TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star.
Alain Ducasse
#20. The scotch egg is such a Scottish food. It's as though a great Scottish chef said: I need a tasty snack. Let's take an egg ... and wrap it in meat!! Makes it a bit harder.
Bill Bailey
#21. My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
Bobby Flay
#22. Mario you are a great chef but you look like a homeless James Gandolfini.
Jim Norton
#23. With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations?
Nathan Myhrvold
#24. A FRIGHTENED, ANGRY, FOUR-HUNDRED-POUND, antisocial chef with a combat shotgun never leads to anything good.
Dean Koontz
#25. I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.
Tom Douglas
#26. 'Chef' is a dish of arroz con pollo served with a smile but not much style. The critic in the film would give it a low grade, for agreeability without ambition.
Richard Corliss
#27. It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.
Carole Bouquet
#28. Support a small chef. Not these big chains ... but support the people who are out there trying to do things right and working hard to do that.
Tom Douglas
#29. Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes.
Masaharu Morimoto
#30. When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
Daniel Humm
#31. I saw then how I could be a good Buddhist and a good chef, and serve meat that is given freely, without suffering.
Matthew Johnson
#32. As a chef I'm not your dietitian or your ethicist, I'm in the pleasure business.
Anthony Bourdain
#33. I am often asked what I would be doing if I hadn't become a writer. I have long said I would probably be a chef or a garden designer or a decorator, but since recording my own books, there is no doubt in my mind that if the writing doesn't work out, voice work is what I would choose.
Jane Green
#34. Chef and Ubuntu are often inseparable in serious server deployments, making mutual integration a must for our users. We're excited to offer Chef as part of the Ubuntu distribution and to deliver easy bare metal provisioning with MAAS and Chef.
Mark Shuttleworth
#35. My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.
Jacques Pepin
#36. 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.
Marcus Samuelsson
#37. You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.
Jacques Pepin
#38. Its. A. Chicken. There ain't no Chef Boyardee prepackaged meals in nine different flavors.
Alessandra Torre
#39. I like the idea of being so passionate about everything I do and the fact that I might wake up tomorrow and say 'I want to be a chef,' and just pour myself into that.
Kat Graham
#40. I don't consider myself a rock star chef, I really don't. I cook for a living and I try to help out as many people as I can in my life and that's all I care about. I don't care about the fame of television, I use to a lot.
Robert Irvine
#41. I was lucky enough to marry a wonderful chef.
Mehmet Oz
#42. I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
Daniel Boulud
#43. To me, there's no great chef without a great team.
Daniel Boulud
#44. A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
Wolfgang Puck
#45. I am not a chef. I can't claim that title. The difference is a cook doesn't have a degree. A chef has formal education. It has nothing to do with talent or actual preparation - one just can't claim the title if you don't have degree.
Anna Pump
#46. I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
Ted Allen
#47. I used to take culinary arts at Job Corps so I'm a certified chef. I could cook chicken alfredo.
Gorilla Zoe
#48. People aren't either wicked or noble. They're like chef's salads, with good things and bad things chopped and mixed together in a vinaigrette of confusion and conflict.
Lemony Snicket
#49. I wasn't that great a chef, and I don't think I'm that great a writer.
Anthony Bourdain
#51. As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.
Joel Robuchon
#52. Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.
Andy Rooney
#53. When I'm in L.A., I go to Spago because the chef is a friend of mine.
Nobu Matsuhisa
#54. Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your projects.
Geoffrey Zakarian
#55. At the end of the day, it seems like there's a critic archetype for food movies, like with 'Ratatouille' or anything. You know, if you were doing a puppet show about chefs, one puppet would be the chef, one would be the critic.
Jon Favreau
#56. A special buffet would be opened at the end of a suite of rooms, and Prokhorych (the head chef at the club) would be in charge
Fyodor Dostoyevsky
#57. One of the great awards from a chef's point of view are Michelin stars. The ultimate is three Michelin stars. For example, Gordon Ramsey has three Michelin stars. Having one Michelin star is a big deal, two is incredible and having three puts you in a bracket of maybe 30 chefs worldwide.
Paul Rankin
#58. I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.
Nigella Lawson
#59. My husband and I have always incorporated things into our life that reduce stress. We're very careful with our health. We go to bed early. In this job, fatigue would be very detrimental! We've always eaten very healthily; now it's really particularly easy because we have a chef.
Laura Bush
#60. My family truly believes they are better cooks than I am. They see me as Giada, not as a celebrity chef. To them I'm just me - their granddaughter, niece, etc., and they're older and wiser. I like that because it keeps you grounded.
Giada De Laurentiis
#61. Just like if you were brought up on a farm, you would most likely carry on your father's business as a farmer; I was brought up in the kitchen and ended up becoming a chef.
Martin Yan
#62. All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
Rene Redzepi
#63. Bringing your kids into the kitchen doesn't require you to be a top chef; only time and maybe a willingness to get a little messy.
Michael Mina
#64. Living together places a huge burden on the other person to be lover, friend, entertainments manager, chef, domestic help, which is almost impossible and can lead to disappointment. If you don't live together, you spend more time with other people and ease the pressure off your lover.
Deborah Moggach
#65. I have a pet lizard named Puff, five goldfish - named Pinky, Brain, Jowels, Pearl and Sandy, an oscar fish named Chef, two pacus, an albino African frog named Whitey, a bonsai tree, four Venus flytraps, a fruit fly farm and sea monkeys.
Chris Pratt
#66. Most people think buying is investing, but they're wrong. Buying doesn't make you an investor any more than buying groceries makes you a chef.
Gary Keller
#67. Being a sport star and a chef both require passion, commitment, work and natural ability.
Paul Rankin
#68. Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family.
Bill Buford
#69. I do have a chef, but I still go out. Sometimes I can still blend in, and sometimes I get a little bombarded. It's the best of both worlds.
Kyrie Irving
#70. 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.
Todd English
#71. I am a bit of a gourmet chef. I love cooking mostly Thai food. And a lot of times on movies, you have these trailers that have these little ovens and kitchenettes. A lot of actors never use them, but I would cook lunch just about every day.
Will Ferrell
#72. If I had to have a favorite chef, I'd probably say I like Guy Fieri.
G. Garvin
#73. My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.
Brendan Coyle
#74. I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
Jose Andres
#75. First need in the reform of hospital management? That's easy! The death of all dietitians, and the resurrection of a French chef.
Martin H. Fischer
#76. Becoming a great leader, a great athlete, or great chef takes more than desire or even knowledge. It takes effort. It takes practice.
Dave Anderson
#77. As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.
Marcus Samuelsson
#78. 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.
Thomas Keller
#79. I get along great with my family. My parents are really proud of me and my brother, who's a chef here in New York. I don't see my parents often, but they're very supportive, especially as I get older.
Alison Mosshart
#80. While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
Marcus Samuelsson
#81. When I was twelve, I decided to become a chef. I stole a book from the library about the greatest restaurants in France. I'd flip the pages and dream. I should return that book to the library some day.
Eric Ripert
#82. A cocktail can be made by the bartender. But the cocktail also can be made by the chef.
Jose Andres
#83. Shucked and boiled in water, sweet corn is edible and nutritious; roasted in the husk in the hottest possible oven for forty minutes, shucked at the table, and buttered and salted, nothing else, it is ambrosia. No chef's ingenuity and imagination have ever created a finer dish.
Rex Stout
#84. I'm a bit of a gourmet chef. I love cooking - mostly Thai food.
Will Ferrell
#85. I lurched away from the table after a few hours feeling like Elvis in Vegas - fat, drugged, and completely out of it.
Anthony Bourdain
#86. Do you realize a fraction of the awful things you have let me in for? How on earth am I to remember whether I go in before the chef or after the footman? I shan't have a peaceful minute while I'm in this place.
P.G. Wodehouse
#87. I have a Madonna portrait done in the style of a Russian icon. My mother, the chef Lidia Bastianich, and I bought it together. It reminds me of her.
Joe Bastianich
#88. I want to go as far as it will take me. I would love to go pro, but if that doesn't happen, I am a gourmet chef and would like to open my own restaurant.
Paige VanZant
#89. He's called Ottolenghi, that chef. And he deserves a tongue twister of his own. Lo, Ottolenghi lengthens leeks laterally. How about that? Or, Competent chefs count cous cous cautiously?
Alexander McCall Smith
#90. I cannot wait to see the day that one day we will have a chef that will become the secretary of food of the United States of America.
Jose Andres
#91. You know, I never really thought of myself as a 'celebrity.' One of the titles that I like least is 'celebrity chef.'
Wolfgang Puck
#92. I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.
Kelis
#93. A burnt and experienced hands are more important than the vessels in the kitchen.
Nikita Dudani
#94. I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.
Anthony Bourdain
#95. As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.
Marcus Samuelsson
#96. A friend introduced me to Bob Shaye. He was one of the most remarkable men I've ever met. He was a Fulbright scholar, an excellent chef, and very knowledgeable about the arts.
Wes Craven
#97. If I have a really bad cook or a bad manager or bad sous-chef, I previously would have fired them or lost my temper. But now I realize that if I'm so right, then I should be able to communicate it so clearly that they get it.
David Chang
#98. Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
Rene Redzepi
#99. If I was not an actor, I would have been working in a five star hotel as a chef.
Dhanush
#100. When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.
Masaharu Morimoto
Famous Authors
Popular Topics
Scroll to Top
