Cooking Profession Quotes

If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

I cook for a living; I'm not a scheduler.

Murder is commoner among cooks than among members of any other profession.

I started preparing meals for my family when I was 12 because both of my parents worked, but I didn't know that it was something I could make a career out of until I had my daughter and realized there were people out there who were interested in learning how to prepare a quick meal.

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

If you eat good ingredients, and moderately, it should not be a problem. If you look at the bakers over the years, how many obese bakers have there been? There have been a few - nobody's saying you can't join 'Bake Off' if you're obese - but by and large bakers, just like cooks, are not particularly overweight.

Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.

I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75 to 80 hours a week, without time to play football or other sports.

Just so [becoming a chef ] that I could support my art habit. You know? I mean, this is - this is something where you've been literally given an opportunity to put the world on pause for a second.

Keep in mind that in 1975, when you became a cook, it was because you were between two things: you were between getting out of the military and... going to jail. Anybody could be a cook, just like anybody could mow the lawn.

Being a cook doesn't necessarily mean you are a competitor.

You don't go into being a chef for the money.

They wouldn't take me in the navy because of my glass eye. So I joined the merchant navy, who allowed monocular crew if you worked in the kitchens. You're not wanted on deck or in the engine room with one eye, but you're good to fire up the ovens and cook hundreds of chops.

I cook chicken for a living.

I grew up around food and in a restaurant, so it never dawned on me that this was a thing to do; it just was. Then I found it as a profession in my mid-twenties after years of bad decisions and depression. The first step was going to the bookstore and learning about this craft. Then applying in kitchens and just getting to work.

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

You can't be a chef and appear on television all the time. It's impossible. At least when I earned my stars, I was always behind my stove.

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

I actually studied cooking and, like, was thinking about becoming a chef.

My grandfather, father, and uncle were chefs, and my other uncle was a butcher.

My father cried when I said I wanted to be a chef.

I am not a chef. I can't claim that title. The difference is a cook doesn't have a degree. A chef has formal education. It has nothing to do with talent or actual preparation - one just can't claim the title if you don't have degree.

21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?

My father and my brother are chefs.

I didn't harbor a huge desire to become a chef until I graduated from college.