#chef

It's wild how chefs have become like rock stars. ↗

— Todd English

#chefs #how #like #rock #rock stars

Gordon Ramsay makes me laugh because he knows that I'm not a chef. ↗

— Nigella Lawson

#chef #gordon #i #knows #laugh

Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that. ↗

— Sandra Lee

#buy #chef #even #famous #had

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef. ↗

— Jesse McCartney

#anthony #anything #birthday #chef #class

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. ↗

— Ian Mckellen

#actor #also #always #asked #become

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better. ↗

— Erin Morgenstern

#better #chef #combine #cook #delectable

When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant. ↗

— Masaharu Morimoto

#baseball #baseball player #called #chef #dreams

One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much. ↗

— Jacques Pepin

#biggest #biggest problems #chefs #much #oil

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique. ↗

— Jacques Pepin

#becomes #certainly #chef #choice #cook

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first. ↗

— Jacques Pepin

#first #great #i #keller #know