Mark Lanegan Quotes

I ended up wanting to be a cook and hold my own in a restaurant.

I was a hostess, a waitress, a cafe manager, and a prep chef. For one job, I had to wear a hat shaped like a head of garlic.

I know my way around the kitchen. I like to cook, so I can fry an egg. I guess I could be a fry cook at Bob's Big Boy or something, or maybe a sous chef somewhere a little nicer. I would like to do that. I think I can probably pick that up pretty quickly.

I'm not a TV guy. I'm a restaurant chef and a businessman.

If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.

I was a dishwasher at one of those Japanese places that cook on your table. Not too fun.

I cook chicken for a living.

I worked as a cook before starting acting.

If a restaurant kitchen is your office, Nom is for you.

I used to be a chef.

Cooks are an undervalued, awesome profession.

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

I always had a fantasy of being a chef, because I like kitchen life.

I went in saying I wanted to be the food guy.

My first proper kitchen was this funny little club that we set up in Mercer Street in Covent Garden. It got shut down. Then I worked at a club in Notting Hill.

I don't get to cook in my own restaurant.

I worked on the line, I've been an executive chef, I've worked for the Mets, I've worked for various steakhouses, vegetarian restaurants, a lot of Middle Eastern stuff. I've worked my fair share of a lot of different things. I've worked at festivals and street fairs, you know? I've been through it all.

Being a chef would be too much hard work.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

I had a job at this French restaurant, and I hated it. I don't like serving; I don't like getting people ketchup.

Who needs one more chef in one more building with four walls and a kitchen?

I think I could be a cook. Everybody always says I'm good, though I think it's quite gruelling as a profession.

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.