Chef Skills Quotes

I remember in the first season going, 'This is retarded. I can't believe they're making chefs do this.' But then it actually does show off certain skills. And at the end of the day, this is entertainment and this stuff is very entertaining. Is a lot of it ridiculous? Of course it is. But that's what makes it interesting.

As a chef, if I can taste something, I can basically figure out what's in it.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

I can cook about two things. I can boil hot water for the only pasta I can make.

I'm a beast in the kitchen.

I grew up watching my mom in the kitchen, that's how I know anything about cooking. I've always wanted to go to a culinary class actually.

I'm obsessed with cooking shows, even though they make everything look so easy when it isn't.

When I first started writing cookbooks, I remember thinking to myself, what makes me think I can write a cookbook? There are these great chefs who are really trained. And, as I started, I realized, actually, what is my lack is actually exactly right, because I can connect with - cooking's hard for me. I never worked on... And that's why my recipes are really simple, because I want to be able to do them.

I'm going to be a 'Chopped' champion.

I came to understand that the words executive and corporate never belong next to the word chef.

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

Leo, sadly, has Parkinson's, but he used to cook all sorts of dazzling things.

As a restaurateur, my palate is one of my most important tools.

I love 'Iron Chef' and I love 'Chopped.' I watch both of them. I think it is crazy what those chefs go through.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

I had a passion for cooking, and I was a very bad student.

The British cook, for her iniquities, is a foolish woman who should be turned into a pillar of salt which she never knows how to use.

A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.

I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

I got killed against Morimoto. I brought out white plates with food; I thought that was really nice. He brings out sculptures of ice, Noah's ark made of balsa wood that he carved at his restaurant downstairs, smoking trees ... When I saw that, I looked at my sous chef and I'm like, we're toast.

Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.

I love cookery programmes.

One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them.