Adam Richman Quotes

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

I feel like a princess with a knife. I've wanted to be an Iron Chef forever.

I went to school for culinary arts. I love to cook. That's a talent not a lot of people know about.

I think no one would dispute that 'Chopped' is a highly athletic television show.

I'm a beast in the kitchen.

Beauty fades, but cooking is eternal.

My definition of Man is, a Cooking Animal. The beasts have memory, judgement, and all the faculties and passions of our mind, in a certain degree; but no beast is a cook....Man alone can dress a good dish; and every man whatever is more or less a cook, in seasoning what he himself eats.

The art of cookery is the art of poisoning mankind, by rendering the appetite still importunate, when the wants of nature are supplied.

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

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.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

I have met a lot of top chefs around the world during my travels. Each one of them has said 'Ratatouille' is their favorite movie and the only movie that truly captures what they do.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

I am a better cook than I am an actor. If I have any ego, it's about cooking. I'm one of the best cooks... and I cook in any language.

Back in the day, cooking definitely was the thing where you could make a lot of money. Also, it was something that I liked to do.

You can't fake being able to cook well.

Chef Michel Richard is always at the top of his game.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

Kitchen competition shows are so action-packed. They just get your adrenaline pumping.

After two undefeated seasons of 'Worst Cooks in America,' I'm ready for a third. Going against Bobby Flay takes the challenge to another level, but I'm ready to whip these contestants into shape and the winner is sure to be from Team Burrell.

'MasterChef' is the search for America's culinary amateur talent, so this is a search for the best home cook in America, and it's our job to figure out who that is.

We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.

On 'Sweet Genius,' you have to be tough with the chefs, but my goal was to guide them and choose the genius who will win $10,000 - not a bad sum at all for one day's work.