Culinary Mastery Quotes

The thing is everything is good at the Cheesecake Factory. Everything's good. It's science-based. It's a formula; there's math. It's all good!

Part of being a really good chef or cook is being able to fix disasters.

If you think about feudal China during times of the emperors, food was a very elevated art form and you had to be really skilled.

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.

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.

Vietnamese food has probably been saved from the mass market because most people never master the sauces and condiments that must be added to the food, at the table, for its glories to become apparent. It's too much trouble, and a lot of people don't like asking for help, especially if the interaction involves some linguistic awkwardness.

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.

You want to be the baddest guy in the kitchen and you want the person next to you to know it.

The art of cooking is among the most intimate things that we can do for another.

Being a chef is the best job in the world.

If I watch 'The X Factor,' I know I'm never going to aspire to sing, so I don't mind if they're good or bad, but when I watch 'Bake Off,' because I aspire to be good at it, I find it easy to try and put myself in their position.

This is the most elaborate and luxurious method of convincing others that you can cook. Take everybody out on your yacht until they're green in the face. Then you can rave for weeks about your sauce marinara and no one will gainsay you.

Cheesecake Factory is great. It should have Michelin stars.

I'm a beast in the kitchen.

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

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

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

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.

You don't call yourself the Demon Chef by being gentle. I am tough.

The level of competition on 'Iron Chef' was very intense. In fact, I feel like the show provides chefs with a stamp of approval and in many ways lets them know that 'they've arrived.' It was a tough journey, to say the least, but in the end, it provided me with an example how hard work and persistence pays off.

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

The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.

You are in school, and you hear about 'Iron Chef' and think, 'One day, I have to be on 'Iron Chef.'

You don’t spring into good cooking naked. You have to have some training. You have to learn how to eat.