Chef Quotes
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Before acting, I wanted to become a journalist. I also toyed with the idea of being a chef - but that's only when people asked me what I wanted to be. In fact, I always used to say I wanted to be an actor, but I didn't ever believe that I was good enough to be come one.
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I've been a model for 15 years, and I've been on 'Top Chef' for eight seasons, and before that I had other cooking shows, so I've learned a thing or two about how to camouflage certain areas and how to draw the eye to a preferable area of the body.
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I never even dreamed of being a chef, and that's fundamental.
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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.
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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.
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I am very proud of Jim Leiken. He has worked with me for six years and has been patient enough to learn the ropes. He's now matured into a true chef and is working on building his team.
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When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.
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My grandfather was a chef for a Baron in Sicily before he came to America. I grew up with him. I used to do my homework at one end of the kitchen table while he cooked at the other end.
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David Levi is a teacher as well as a chef, and, like most teachers, he loves to talk.
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I'm obsessed with 'Top Chef'.
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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.
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Chef cookin for me They say my shoe game crazy The mental asylum lookin for me
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During the course of filming 'Top Chef,' I gain 15 lbs., so I'm used to needing two dress sizes.
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If I had to have a favorite chef, I'd probably say I like Guy Fieri.
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The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.
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My boyfriend is a chef, so he cooks for me, but I cook too. The only time I felt pressure was when he asked how I wanted vegetables chopped, so I described in sizes whereas he knows the right words. I felt a bit daft then.
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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.
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I think for a chef, to have a signature dish is a tough question to answer. On one, you don't want to be associated necessarily with just one thing that you think you might do well. On the other side, you've got to commit to owning up to certain things.
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I wanted to be a vet, a nurse, a chef - I mean, anything but the music industry. But once I hit high school, the bug really bit me. You can't deny where you come from and what's in your genes, and music definitely was. I haven't looked back since.
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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.
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The reason that chefs become chefs is that they're not allowed into rooms with windows.
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Last week I told my wife, If you would learn to cook, I could fire the chef. She said, If you could learn to make love, I could fire the chauffer.
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I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.
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Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef.
