Chefs Quotes
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I am the emperor of Germany, but you are the emperor of chefs.
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I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
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I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
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Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.
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All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please.
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When I was a stylist, when we would photograph restaurants I was often hired to clean up the chef's stuff if they hadn't already done it.
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A lot of chefs in restaurants, when they create their tasting menus, don't seem to consider that. They're trying to impress with too many rich items.
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Great food needed more than chefs; it needed gourmet diners.
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Our chefs come up with wonderful specials all the time. Thursdays are lobster night $13.95 and Wednesdays are prime rib night $12.95. We have different specials throughout the week.
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ATÁ is not an institute for chefs or for recipes or for food or for foodies. This is an institute for change... we can be an important support, for local culture, for social benefits, for economic benefits, not only money. We don't change lives, we change communities.
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I cannot bear the language TV chefs use - they don't seem able to look at a plate of vegetables without accusing it of sexual activity.
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We have very professional, amazing chefs that are contestants. Most of them have their own restaurants and are settled, recognized chefs in Mexico. That gives the show Top Chef a different level completely; the gastronomic level is very high. It makes it all more interesting and the competition is just harder and harder.
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I have experience more on the front-of-house side of things, but I've always had a strong reverence and a respect for chefs... they've always been sort of like my rock stars.
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Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
