#chef

The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.' ↗

— Jacques Pepin

#chef #conform #cooking #create #dish

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food. ↗

— Paul Prudhomme

#always #another #chef #excited #food

Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist. ↗

— Aaron Sanchez

#chef #deep #diverse #done #everyday

Generally a chef's book is like a calling card or a portfolio to display their personal work. ↗

— Sally Schneider

#calling #calling card #card #chef #display

I did all the Chef Boyardee commercials, in America, when I was young. ↗

— Jane Seymour

#chef #commercials #did #i #young

I swear, I didn't really go in thinking, 'I'll be the Simon Cowell' of 'Top Chef.' I was just used to being a judge on British food shows where people are much more outspoken and rather rude. That's the culture over here. ↗

— Toby Young

#british #chef #culture #food #go

When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world. ↗

— Geoffrey Zakarian

#appearances #attention #bring #certain #certain level

To die is nothing, but to live with purpose and integrity, that's something ↗

— Elle Newmark

#elle-newmark #inspiration #inspirational

Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan. ↗

— Tahir Shah

#gondwana #gourmet #india #experience

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. ↗

— Ted Allen

#because #been #best #business #chefs