Restaurant Kitchen Quotes

My girlfriend works at Hooters. In the kitchen.

I was a part- time chef. I can cook you the best steak you've ever had.

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

When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.

I spent several years cooking on a line.

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

I was a short order cook in a pool hall in college. So, I am the fastest cook in the world.

My first memory in life is grilling my thumb to the griddle in our restaurant on Cape Cod.

If a restaurant kitchen is your office, Nom is for you.

If I was not an actor, I would have been working in a five star hotel as a chef.

Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

I always end up in the kitchen at restaurants. At events or parties, too, I like to see where my food is prepared or made. I like the theater of it.

You have to shout in the kitchen to deliver the orders, to drive the troops, to get the food out. When you have a table of eight courses and everyone's having something different, you have a 15-second window to get it all together so no one at the table waits.

Unlike the stereotypical author, I've never had a job as a short-order cook, but I love cooking hot breakfasts for lots of people, juggling the eggs and the bacon and the tomatoes and the fried potatoes and so on.

In Ethiopia, where I was born, all the cooks are women. When I grew up in Sweden, my mom and my grandmother did predominantly all the cooking. Then I changed to restaurant kitchens, where all of a sudden there were just more men than women, and I always thought that was weird.

We parked in back and walked down the stairs with their polished brass railings, past the old-fashioned kitchen. We could see the chefs cooking. It smelled like stew, or meat loaf, the way time should smell, solid and nourishing.

I had a baptism of fire when I cooked in the Little Paris Kitchen.

I went straight from college into restaurants, so, from the beginning, my idea of what a kitchen should be was the highfalutin' restaurant type - and what I had at home never measured up to that.

I will go to a nice restaurant in Miami, and no one sitting at the tables will notice me or even know who I am. Then everyone in the kitchen comes out and wants to take a picture.

There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.