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Chef Quotes

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Chef Quotes

“All worries are less with wine.”

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Book:Wealth of Words
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“Many a death was precipitated by the food, the job, or the medication whose main function was to postpone it.”

HumorJobsDeathQuotesWorkDyingFoodHumourSickQuoteCookingMedicineProfoundIllIllnessDinnerEmploymentCooksMealsThoughtfulSicknessSatireThought ProvokingDeepBreakfastInsightfulLunchJobAphorismDeadChefQuotationsDelayEmployedMaximsSayingsPillsAdagesProverbsAphorismsMake You ThinkMedicationAxiomsAdageSupperProverbSatiricalSayingHospitalEpigramsSustenanceDelayedClinicQuotationGnomeMaximEpigramGnomesProvoke ThoughtMade Me ThinkAxiomDictumDictumsMealCookBrunchPostponementFoodsPostponeNot Feeling WellEmployMedicinesDelayingPillHospitalizePrecipitate
Author:Mokokoma Mokhonoana
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“This seat is for VIPs only," he said, removing the placard and lifting the pillow. "That would be you." Isabella felt like a piece of mozzarella cheese that'd been stretched and dunked and stretched again as it arrived at its final destination. A night that was supposed to be celebratory had become royally embarrassing, and now it was taking a turn toward the romantic? "This is so nice," she said, finally looking at Gabe as he escorted her to her stool. His face was open and eager and focused entirely on Isabella. Was it because of her hair? Her dress? Her makeup? Well, no: when he'd first met her, she was wearing overalls and a tie-dyed Ben & Jerry's T-shirt and hadn't showered in two days and was about to get fired, and he'd still seemed smitten. "Will you let me cook for you? Put yourself into my hands?" If Isabella had a kink, this would be it. "Ummm... a hundred percent yes?" she answered.”

RomanticChefFlirtingMeet Cute
Book:Food Person
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“Hunger gives flavour to the food.”

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Book:Wealth of Words
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“Some people when they see cheese, chocolate or cake they don't think of calories.”

InspirationalSoulPhilosophyWisdomBodyMotivationalMotherQuotesPartyKnowledgeWorryFoodSweetHealthExerciseDrinkHealthyTasteTravelSpeechCookingWineMedicineDrinkingHungerMetaphorCaringDinnerAlcoholMedicalHungryBitterKitchenMovieRestaurantsStoryCulinaryChocolateBreakfastStomachCakeLunchFitnessSaltCheesePieRhetoricChefFlavorCreative WritingWeight LossMothers DaySlogansPresentationAmit KalantriAmit Kalantri QuotesSpicesPublic SpeakingProverbsObesityExoticDietSocial NetworkingProteinBloggingDoctorCharactersCaloriesVitaminsExploreAmit Kalantri WriterAdageDietingNovel WritingBook WritingEssayGood FoodHolidaysScriptAdvertisementBlogWhiskyEatMovie DialogueScript WritingMothers LoveCatchphrasesFatAlliterationsTag LinesScriptwritingCatch LinesSpeechwritingHomemadeObeseWorriesFlavourMummyFoodiePunchlineRed WineSaltyFood QuotesMealChocolate CakeBiteCookLoving MotherWhite WineEmpty StomachBody WeightEating OutBuffetFoodiesMommyCooking ClassesWeight GainChocolate LoversGluttonCooking SkillGarnishPoundOilyChocolate QuotesPungentMouthwateringSingle MaltCold DrinkFood ChannelGlass Of WineLose CaloriesLove FoodFinger LickingFood BiteGarnishing
Book:Wealth of Words
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“Well then, those folks are judgmental assholes,” Liv spat. “You’re more than a fucking label, Z. You’re an amazing chef, a mediocre bassist, and you’ve got this dorky way of scratching the back of your head whenever you talk about anything personal, which isn’t often, but holy hell is it cute. I know you way better than any of those folks casting stones do, and I adore everything you are, Zane Parata.”

LoveLove QuotesTrue LoveCuteJudgementChefAdoreSoul MateBassist
Book:Captured Memories
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“Since my earliest memory, I imagined I would be a chef one day. When other kids were watching Saturday morning cartoons or music videos on YouTube, I was watching Iron Chef,The Great British Baking Show, and old Anthony Bourdain shows and taking notes. Like, actual notes in the Notes app on my phone. I have long lists of ideas for recipes that I can modify or make my own. This self-appointed class is the only one I've ever studied well for. I started playing around with the staples of the house: rice, beans, plantains, and chicken. But 'Buela let me expand to the different things I saw on TV. Soufflés, shepherd's pie, gizzards. When other kids were saving up their lunch money to buy the latest Jordans, I was saving up mine so I could buy the best ingredients. Fish we'd never heard of that I had to get from a special market down by Penn's Landing. Sausages that I watched Italian abuelitas in South Philly make by hand. I even saved up a whole month's worth of allowance when I was in seventh grade so I could make 'Buela a special birthday dinner of filet mignon.”

Growing UpChefChildhood MemoriesGourmet Cuisine
Book:With the Fire on High
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“A sampler of England's hottest 'chefs' would include a mostly hairless young blond lad named Jamie Oliver, who is referred to as the Naked Chef. As best as I can comprehend, he's a really rich guy who pretends he scoots around on a Vespa, hangs out in some East End cold-water flat, and cooks green curry for his 'mates'. He's a TV chef, so few actually eat his food. I've never seen him naked. I believe the 'Naked' refers to his 'simple, straightforward, unadorned' food; though I gather that a great number of matronly housewives would like to believe otherwise. Every time I watch his show, I want to go back in time and bully him at school.”

FoodChefJamie OliverTv Chefs
Book:A Cook's Tour: Global Adventures in Extreme Cuisines
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“. Running a restaurant isn’t just about serving food—it’s about serving memories. People don’t come back for what you put on the plate, but for what you leave in their hearts.....It’s like a good wine, isn’t it? It’s never just about the grapes or the bottle. It’s about the sun that ripened the fruit, the soil that fed it, the hands that picked it. Every sip tells a story, and if that story is genuine, people will remember it.”

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Book:The Strength of Fragile Days: A Long Journey Across the Middle Lands
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“When they heard that someone was full figured and liked cooking & eating, most men imagined someone who was quiet and domestic; someone whose interior life would not surpass their own. But did that reasoning really hold up? Eating was fundamentally an individual and egoistic compulsion... a gourmand was ultimately a seeker of the truth. You could wrap up their mission in all kinds of fancy language, but it was simply confronting their desires day in and day out. As you learn to cook, you become increasingly able to shut out the outside world and create a fortress within your own spirit. You hunted down your prey using fire and blade to fashion them down into the form you desired... it takes a deathly earnestness to remain faithful to your desires at all times.”

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Author:Asako Yuzuki
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“Are you hungry?' I say, slightly mischievously. 'Very, he says, unfurling his napkin. This is a shame, because we're sitting down for a tasting menu that will not be a meal, but more a random collection of the chef's ambitions, presented with seventeen verses of Vogon poetry from the staff as they dole out tiny plates of his life story. These tomatoes remind chef of his grandmother's allotment. This eel is a tribute to his uncle's fishing prowess. I will pull the requisite faces to cope with all of this. The lunch will be purposefully challenging, at times confusing and served ritualistically in a manner that requires the diner to behave like a congregation member of a really obscure sect who knows specifically when to bow her head and when to pass the plate and what lines to utter when.”

FunnyFoodHumourChefFood WritingTastingRestaurantEating OutFine Dining
Book:Hungry
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“Torture Cuisine by Stewart Stafford Kitchen death growls, Whipping that cream, Beating those eggs, Burning all the toast. Knifing diced cheese, Drawn, quartered ham, Straining tomato sauce, Crushed-down walnuts. Peeling potatoes naked, Then smashing them up, You say purée, I say mash, Turkey and chicken skewers. © Stewart Stafford, 2022. All rights reserved.”

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Author:Stewart Stafford
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“Who's cooking your food anyway? What strange beasts lurk behind the kitchen doors? You see the chef: he's the guy without the hat, with the clipboard under his arm, maybe his name stitched in Tuscan blue on his starched white chef's coat next to those cotton Chinese buttons. But who's actually cooking your food? Are they young, ambitious culinary school grads, putting in their time on the line until they get their shot at the Big Job? Probably not. If the chef is anything like me, the cooks are a dysfunctional, mercenary lot, fringe-dwellers motivated by money, the peculiar lifestyle of cooking and grim pride. They're probably not even American.”

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Book:Kitchen Confidential: Adventures in the Culinary Underbelly
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“What most people don't get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking - the real business of preparing the food you eat - is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way.”

FoodCookingKitchenChefFood WritingProfessional Cooking
Book:Kitchen Confidential: Adventures in the Culinary Underbelly
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“I started in our neighborhood, buying a pastrami burrito at Oki Dog and a deluxe gardenburger at Astro Burger and matzoh-ball soup at Greenblatt's and some greasy egg rolls at the Formosa. In part funny, and rigid, and sleepy, and angry. People. Then I made concentric circles outward, reaching first to Canter's and Pink's, then rippling farther, tofu at Yabu and mole at Alegria and sugok at Marouch; the sweet-corn salad at Casbah in Silver Lake and Rae's charbroiled burgers on Pico and the garlicky hummus at Carousel in Glendale. I ate an enormous range of food, and mood. Many favorites showed up- families who had traveled far and whose dishes were steeped with the trials of passageways. An Iranian cafe near Ohio and Westwood had such a rich grief in the lamb shank that I could eat it all without doing any of my tricks- side of the mouth, ingredient tracking, fast-chew and swallow. Being there was like having a good cry, the clearing of the air after weight has been held. I asked the waiter if I could thank the chef, and he led me to the back, where a very ordinary-looking woman with gray hair in a practical layered cut tossed translucent onions in a fry pan and shook my hand. Her face was steady, faintly sweaty from the warmth of the kitchen. Glad you liked it, she said, as she added a pinch of saffron to the pan. Old family recipe, she said. No trembling in her voice, no tears streaking down her face.”

FoodEmotionsRestaurantsChefWalks Of LifeMoodsRose Edelstein
Book:The Particular Sadness of Lemon Cake
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“She had renovated the sea-to-table taqueria as carefully as she kneaded her handmade tortillas. She'd selected every item inside the restaurant, from the custom-painted murals on the walls to the Talavera tiles underneath her worn clogs. Every Saturday morning, she went to the open-air fish market near Seaport Village to pick the freshest, most sustainable seafood available. From sea urchins to rock crab, Julieta never shied away from varieties that weren't typically served in Mexican cuisine. And she wasn't afraid to experiment in the kitchen.”

FearlessChefSeafoodMexican Cuisine
Book:Ramón and Julieta
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“Sardines have been considered a low-grade fish since the old days. Unlike sea bream, left-eyed flounder and sweetfish, they're never used in first-class restaurants. They've always been used as fertilizer in the fields or food for fish farms. People treat them as the lowest fish there is." "Hmm..." "Recently the size of the sardine catch has decreased, so people have begun to value them. But the chef here has been making sardine dishes since back when people thought of them as worthless. You could almost say the chef here... ... has staked his life on this fish. This place may seem shabby compared to a luxurious ryōtei that takes pride in using expensive ingredients... But the food here is sincere and earnest. This restaurant is far more attractive to me than the average first-class ryōtei. It may look shabby, but his spirit is noble. That's because the chef believed in himself and created this place from scratch by his own effort.”

EffortChefRestaurantSardinesDedication To Work
Book:Izakaya: Pub Food
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“Out marched a woman carrying a plate. I didn't see what was on the plate at first, because I knew this woman. She was short and dark-haired, with rosy cheeks and shiny gold Converses that sparkled beneath the ceiling lights. I'd seen her wearing those same gold Converses on TV. My brain short-circuited a little as she kept on marching toward our table, and I saw what she was holding on her plate. It was some sort of twisted pastry with cherries and chocolate sauce forming... hearts all over the plate. And just one dainty fork. Oh. Oh no. She set the plate on our table with a wide smile. "I hear it's a special day for you, and I wanted to bring you this babka beignet on the house. Happy anniversary!" Oh my god. I couldn't believe I had to lie to Chef Sadie Rosen.”

FormerChefMain CharacterSequel
Book:Best Served Hot
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“Hadley Beckett from Nashville, Tennessee, who had a Bachelor of Business Administration degree but had dropped out of culinary school. Lover of fried okra and hot chicken and sweet tea. Henceforth those things wouldn't be used against me as insults. Henceforth other chefs- of the too-big-for their-britches variety- wouldn't look down their noses at me for calling it powdered sugar rather than confectioners sugar.”

ChefMain CharacterSouthern Belle
Book:Hadley Beckett's Next Dish
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“Brigid couldn't help but be charmed by this clever girl, with her baby doll freckles and wild red curls. She'd clearly inherited all the best of the Duncan clan. Sadie's energy, Rose's warmth, Ivy's optimism, her mother's beauty. According to the last report filed by Brigid's private investigator, Sybil worked three lunch shifts a week at a soup kitchen in her neighborhood. She fed a colony of feral cats near the Brooklyn waterfront and picked up trash in Prospect Park.”

ChefAuntFirst ImpressionsNiece
Book:The Women of Wild Hill
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“You were traveling through the bloodline and entering each of your ancestors' minds. You know things about all of us now." Lily was right. Sibyl knew where Ivy kept the baking soda. She knew the family recipe for scones, which Sadie had brought over from Scotland. She remembered that Rose had been particularly fond of currant and cream scones, though she'd never seen her eat one.”

ChefAncestorsDessertsPreferencesRecollections
Book:The Women of Wild Hill
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“A chef’s magic is his ingredients, how he can substitute one for another, then break with convention by changing it all around again without once referring to the recipe. And then just at the death complete the beauty by adding another element never previously thought of. Well words are the writer’s sorcery, our dark arts and our sleight of hand. They’re our enchantment and our temptation. Sometimes both the chef and the writer overindulges himself and it gets out of hand, but that’s how we like it, it’s how we’ve ghosted some of our best creations.”

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Book:Self-Publishing In the Eye of the Storm
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“To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often been successful in other fields, want to pump their hard-earned cash down a hole that statistically, at least, will almost surely prove dry? Why venture into an industry with enormous fixed expenses (...), with a notoriously transient and unstable workforce, and highly perishable inventory of assets? The chances of ever seeing a return on your investment are about one in five. What insidious spongi-form bacteria so riddles the brains of men and women that they stand there on the tracks, watching the lights of the oncoming locomotive, knowing full well it will eventually run over them? After all these years in the business, I still don't know.”

BusinessCookingKitchenChefFood WritingRestaurantFood Industry
Book:Kitchen Confidential: Adventures in the Culinary Underbelly
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“Chef Danny O'Shea had truly outdone himself. In addition to the two types of salmon, and the foie gras brioches, of which Sally had just taken a second, there were artichoke bottoms filled with chervil-laced lobster, potato gaufrettes slathered with creme fraiche and topped with caviar, and wedges of hot fingerling potatoes coated with melted cheese and sprinkled with crumbled bacon. Carefully trimmed vegetable crudités garnished the platter of appetizers.”

ChefAppetizersIrish CuisineDanny O Shea
Book:Last Bite
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“There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail.”

BreadCulinaryChefRecipesCuisineGourmetRecipeBread And WineBreadmakingFrench BreadZomick SWonder Bread
Book:Zomick's Kosher Challah - Bread Recipes by Zomick's Bakery
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