Chef Quotes
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I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.
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I had no desire to be a chef, but I had a desire to be someone who was heard.
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You'll see me on 'Top Chef' someday. My Midwestern hospitality needs an outlet, you know?
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A friend of mine is a chef in Bali, and another friend said, 'God, he's like Brad Pitt,' and I said, 'Yeah, I think he's more like arm Pitt,' 'cause, you know, 'Brad Pitt' would be a bit of an overstatement.
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There's not a single chef I know of that does not think about the politics of the food they're serving.
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I have this wonderful personal chef who sources and stocks all my organic produce and I basically live on five smoothies a day. I'm totally vegan. I blend this green concoction with kale, cucumber, broccoli, string beans, avocado. My protein comes from protein powder. There is absolutely no milk, butter, cheese.
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I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.
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To me, there's no great chef without a great team.
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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.
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My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband!
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I worked on the line, I've been an executive chef, I've worked for the Mets, I've worked for various steakhouses, vegetarian restaurants, a lot of Middle Eastern stuff. I've worked my fair share of a lot of different things. I've worked at festivals and street fairs, you know? I've been through it all.
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The chef can be very innovative, but the decision is made by the customer.
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My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef's table where people can come and taste my food without having to have a catered event.
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Generally a chef's book is like a calling card or a portfolio to display their personal work.
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If acting doesn't work out, I'm probably going to be a professional chef.
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The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.
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Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.
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If I want popularity, I go to a chef's convention.
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My husband is a musician. He cooks and he's a chef but he also, he makes basement recordings. So many people in my life make basement recordings, so I feel very lucky, I'm surrounded by very creative people.
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Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.
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I love Dexter. I love Top Chef. I can't wait for it to come back. I love Friday Night Lights. I think TV is in a great place right now. It's definitely getting better and better. I think there is some of the most complete writing for women and female characters, they're done in television production and not really film production.
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Think about your menu, and if you're not a skilled chef - which I'm not - follow a recipe. You can't go wrong if you don't cut the fine print.
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I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.
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The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.
