Culinary Pressure Quotes

Being a cook, there's always pressure - not for your ego but for people to love your food.

I am well aware that a chef is only as good as his last meal.

After making the finals of 'Celebrity MasterChef' I know how tough cooking under pressure can be.

My husband is experimental, loves to cook, and is really good at it. If I do the cooking, I lose my appetite. Why is that?

I've always hoped 'Chopped' would telegraph our enormous affection and love and admiration for chefs and food, but at the same time, we are inflicting extraordinary cruelty on them.

The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.

You know that old expression "It's not whether you win or lose; it's how you play the game". That line was definitely not coined by a chef. Because for a chef, it's only about whether or not you pull through. If you fail, nobody cares how hard you tried.

The pressure, the heat, the almost impossibly fast pace at which you need work - this is the reality of working in the culinary industry. This is what professional chefs do night after night.

There's way more pressure cooking for cooks than rowing at the Olympics.

The Thanksgiving meal should not be treated as a grad school exam or an Olympic dive. Whatever you cook will be good enough - unless you make that Twinkie turkey stuffing we're suddenly hearing too much about.

I don't think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards.