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Fame hurt. People thought I was a sellout chef and stopped coming to my restaurant.
At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today.
Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.
I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.
[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.
I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.
[Eva Braun] would also refer to [Adolf Hitler] as "the boss" (der Chef), but she never called him "Adolf" or "Adi" to anyone after the very early days. It was always der Führer.
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.
'The chef on duty will constantly point out the time, name the next project, and finish with 'push!' The entire team then calls it back. It is a simple one, but it gives me goosebumps every time.
I love The Golden Girls. I've watched recently, and it's sort of insane there's a chef that they're always referring to as "fancy" - the pilot's kind of a mess.
Just so [becoming a chef ] that I could support my art habit. You know? I mean, this is - this is something where you've been literally given an opportunity to put the world on pause for a second.
This is April," he said, holding up the chicken. "She's the only friend I have left. I saved her from an evil chef at Tavern on the Green, and we've pledged eternal friendship.
People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.
The chef has kids complaining to their parents the food they get in school is better than what they get at home. He's turned this group of kids into curious, adventurous eaters.
I'd rather go with someone who wasn't a great speaker, but was a great chef, rather than someone who was a great performer, but maybe not a great cook.
Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk the earth - never went to culinary school. You know?