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Chefs Quotes

There really is a camaraderie among chefs and a willingness to help out whenever we can Picture Quote #1

Male egos require constant stroking. Every task is an achievement, every success epic. That is why women cook, but men are chefs: we make cheese on toast, they produce pain de fromage Picture Quote #1

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 Picture Quote #1

Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and fun Picture Quote #1

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 Picture Quote #1

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn’t put your soul in a dishwasher! Picture Quote #1

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If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did Picture Quote #1

I'm a Twitter addict. Jose Andres is a serial tweeter. It's funny to see which chefs have embraced it, and the different paths they take Picture Quote #1

I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable Picture Quote #1

Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people Picture Quote #1

I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable Picture Quote #1

I train my chefs with a blindfold. I’ll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can’t identify the flavor, they shouldn’t be cooking the dish Picture Quote #1

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Probably a mistake, you know, that people make in America, to think that all great chefs are a male... I’m still the only male in the family who went into that business Picture Quote #1

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 Picture Quote #1

We the chefs have a responsibility to learn about the chemical makeup of food Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

The reason that chefs become chefs is that they’re not allowed into rooms with windows Picture Quote #1

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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 Picture Quote #1

Chefs think about what it’s like to make food. Being a scientist in the kitchen is about asking why something works, and how it works Picture Quote #1

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years Picture Quote #1

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 Picture Quote #1

What’s frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it’s not 100 percent, but they think the customers can’t spot it Picture Quote #1

I think the future for young chefs is much brighter than it was 40 years ago. Because people have become so much more interested in food. That will not stop. We cannot go back now. We cannot go back to frozen Picture Quote #1

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I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly Picture Quote #1

For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore Picture Quote #1

Techniques are not the most difficult to teach. The attitudes chefs take are much more important Picture Quote #1

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 Picture Quote #1

It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed Picture Quote #1

Collectively the media; the meat, oil, and dairy industries; most prominent chefs and cookbook authors; and our own government are not presenting accurate advice about the healthiest way to eat Picture Quote #1

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Friendship Quotes

Motivational Quotes

Inspirational Quotes

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Text Quotes

There really is a camaraderie among chefs and a willingness to help out whenever we can (Chefs Quotes) Male egos require constant stroking. Every task is an achievement, every success epic. That is why women cook, but men are chefs: we make cheese on toast, they produce pain de fromage (Chefs Quotes) 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 (Chefs Quotes) Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and fun (Chefs Quotes) 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 (Chefs Quotes) Japanese chefs believe our soul goes into our knives once we start using them. You wouldn’t put your soul in a dishwasher! (Chefs Quotes) If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did (Chefs Quotes) I'm a Twitter addict. Jose Andres is a serial tweeter. It's funny to see which chefs have embraced it, and the different paths they take (Chefs Quotes) I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable (Chefs Quotes) Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people (Chefs Quotes) I hated the Naked Chef. Fine, yes, he did good things for school food or whatever, but, you know, I don't want my chefs to be cute and adorable (Chefs Quotes) I train my chefs with a blindfold. I’ll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can’t identify the flavor, they shouldn’t be cooking the dish (Chefs Quotes) Probably a mistake, you know, that people make in America, to think that all great chefs are a male... I’m still the only male in the family who went into that business (Chefs Quotes) 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 (Chefs Quotes) We the chefs have a responsibility to learn about the chemical makeup of food (Chefs Quotes) 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 (Chefs Quotes) 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 (Chefs Quotes) The reason that chefs become chefs is that they’re not allowed into rooms with windows (Chefs Quotes) 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 (Chefs Quotes) Chefs think about what it’s like to make food. Being a scientist in the kitchen is about asking why something works, and how it works (Chefs Quotes) I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years (Chefs Quotes) 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 (Chefs Quotes) What’s frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it’s not 100 percent, but they think the customers can’t spot it (Chefs Quotes) I think the future for young chefs is much brighter than it was 40 years ago. Because people have become so much more interested in food. That will not stop. We cannot go back now. We cannot go back to frozen (Chefs Quotes) I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly (Chefs Quotes) For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore (Chefs Quotes) Techniques are not the most difficult to teach. The attitudes chefs take are much more important (Chefs Quotes) 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 (Chefs Quotes) It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed (Chefs Quotes) Collectively the media; the meat, oil, and dairy industries; most prominent chefs and cookbook authors; and our own government are not presenting accurate advice about the healthiest way to eat (Chefs Quotes)

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