“Because I'm so known as a meat-chef, when I talk about Meatless Monday some people look at me like I've lost my mind. I'm like, look, I'm not saying beef and pork is bad, I love it and I eat it six days a week.” PeopleMindLooksLostKnownWeekSixMeatChefLook At MeMondayBeefPorkLost My Mind Author:Michael Symon
“People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.” PeopleThinkingCasesTvsAssumingComplainingRestaurantsChef Author:Michael Symon
“It's very different doing a food show in America and doing one in Britain. I did a 20-part series for the BBC series called 'Eating With the Enemy.' The budget for all 20 episodes was probably the budget for a single episode of 'Top Chef.' It's the difference between making a home movie in your backyard and going to Hollywood.” DifferentShowsHomeAmericaDifferencesEnemyEatingHollywoodSeriesBudgetsBritainEpisodesChefBackyards Author:Toby Young
“Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous.” InspirationResultsTalentSweetGeniusLimitsEdgesSeatsIngredientsChefViewersOutrageousDessertPastriesPastry Chef Author:Ron Ben-Israel
“Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.” IfsShouldCareBehindsFocusDoorsFrontsTake CarePartnersKitchenChefGood BusinessBusiness Partners Author:Bobby Flay
“I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.” WayYearsTwoSidesSleepMorningWeekDrinkEastOpeningCooksRestaurantsChefTwo WeeksMenusEast SideUpper East Side Author:Bobby Flay
“My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.” PeopleIfsWould BeProudFantasticAccomplishmentContributionIf I CouldChefSense Of Accomplishment Author:Bobby Flay
“The type of cuisine I do, especially after being on 'Iron Chef' for several years, is a lot of global cuisine. My strength has always been Mediterranean cuisine across the board from Morocco, Spain, Italy, Greece, France, but I think now I'm doing a lot of very different cuisines all the time.” ThinkingYearsDifferentTypeFranceBoardsIronChefSpainGreeceCuisineMoroccoIron Chef Author:Cat Cora
“I've been experimenting more and more with LN2, liquid nitrogen. I've used it in battle on 'Iron Chef America,' but have also made some great ice creams at home for my family. Since it freezes basically on contact, you can have ice cream ready in mere minutes.” MadeHomeAmericaUsedMinutesReadyBattleMy FamilyMereContactIceIronCreamChefIce CreamLiquidFreezeNitrogenIron ChefLiquid Nitrogen Author:Cat Cora
“Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid to those suffering from hunger and/or malnutrition worldwide.” NeedsAbleHumanityOffersOceanDoctorsIndiaFollowingAidsBordersChefDefiniteAssistanceTsunamiDoctors Without Borders Author:Cat Cora
“My late wife Olympia was Goan and I've been to India many times. I love the food there. We used to do our shopping in Southall, where you can find cheap but wonderful fruit like mangoes, vegetables and spices. I didn't do much of the cooking, as Olympia did a lot - I was the under-chef and did some of the chopping.” UsedWifeWonderfulLateIndiaCookingFruitVegetablesShoppingChefSpicesChopping Author:Vince Cable
“I was dishwasher, then promoted to chef in a local kitchen in a restaurant in Seattle, and I was working on a building site as well, putting in insulation and painting houses, and then doing some classes at a community college nearby.” WellsHouseCommunityClassBuildingCollegePaintingLocalsKitchenRestaurantsSiteChefSeattleDishwashersCommunity CollegeInsulation Author:Alexis Denisof
“First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.” YearsFirstsShowsJobsPastPleasureBehindsFrontsCreatingCamerasCookingCombinationCooksCaliforniaRestaurantsGuestsDishesChefFlavorStovesNorthern CaliforniaFood NetworkCooking Shows Author:Tyler Florence
“The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.” HomeNightOrderTurnsForgetBehindsProduceColdWake UpLeavingHardestSweatChefHardest ThingItemsTossMenusArtichokes Author:Alexandra Guarnaschelli
“I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.” ThinkingRealHomeCome UpMealsIronChefIron Chef Author:Jose Garces
“I became friends with a lot of chefs. I was a judge on 'Top Chef' last year. It was a dream come true.” YearsDreamLastsJudgingLast YearChefDreams Come True Author:Joe Jonas