Patissier Chef Quotes

I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other end alive and able to form a sentence. ~ Anthony Bourdain

The celebrity-chef thing, even at its worst, its most annoying, its silliest, its goofiest, its most egregious and cynical, has been a good thing. ~ Anthony Bourdain

Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different. ~ David Chang

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste. ~ Daniel Humm

A great chef is an artist that I truly respect. ~ Robert Stack

I am so proud of 'Top Chef' - I think it's got great cred. ~ Andy Cohen

To me, there's no great chef without a great team. ~ Daniel Boulud

I always loved cooking, from an early age. I kind of wanted to be a chef. ~ Caleb Followill

In Atlantic City, Bernie Hayesman looked at the plate of ribs, and he was not happy. He had asked for an omelet, a simple omelet to be sent up to his office, and they had sent ribs. He couldn't understand it. He'd spoken to the chef personally. They'd discussed eggs, if briefly. There was no earthly way "omelet" could have been misconstrued as "ribs". He looked at the plate of ribs, and the ribs looked back. Neither he nor they were overjoyed at the situation. ~ Jonathan L. Howard

If I didn't ever model? I would be back in Kansas. I would probably end up being a pastry chef. My grandma taught me how to make a pie. ~ Lindsey Wixson

I always hated watching cooking shows where the chef would use ingredients that I couldn't get my hands on, cooking implements that I couldn't afford, recipes that I could never have access to. ~ Adam Richman

Eh! Je suis leur chef, il fallait bien les suivre. (Ah well! I am their leader, I really ought to follow them.) ~ Alexandre Auguste Ledru-Rollin

Both my partner and I did not get into cooking so that we could wear ugly chef's coats and stuff. We dress sexy in the kitchen. ~ Marc Jacobs

A friend introduced me to Bob Shaye. He was one of the most remarkable men I've ever met. He was a Fulbright scholar, an excellent chef, and very knowledgeable about the arts. ~ Wes Craven

It's very different doing a food show in America and doing one in Britain. I did a 20-part series for the BBC series called 'Eating With the Enemy.' The budget for all 20 episodes was probably the budget for a single episode of 'Top Chef.' It's the difference between making a home movie in your backyard and going to Hollywood. ~ Toby Young

I remember at The Quilted Giraffe, when I was when working there to try out for the sous-chef position. I really wanted it, and the woman working the line next to me kept messing up and making me look bad. The last day of my kitchen trail, I just said to her very quietly, 'Do me a favor and get out of my way, because I want this job.' ~ Tom Colicchio

Before acting, I wanted to become a journalist. I also toyed with the idea of being a chef - but that's only when people asked me what I wanted to be. In fact, I always used to say I wanted to be an actor, but I didn't ever believe that I was good enough to be come one. ~ Ian McKellen

Something I didn't even know was on my bucket list has been achieved. I have cooked Thanksgiving dinner with Martha Stewart. I vow to follow the gospel of her teachings and do my very best in the remarkably less glamorous kitchen of my own home ... without the luxury of magically appearing prep bowls filled by a staff of sous chefs. ~ Jesse Tyler Ferguson

I swear, I didn't really go in thinking, 'I'll be the Simon Cowell' of 'Top Chef.' I was just used to being a judge on British food shows where people are much more outspoken and rather rude. That's the culture over here. ~ Toby Young

I believe no chef becomes what he becomes without having many people influence him. ~ Jose Andres

For months beforehand, I fielded calls from British media. A couple of the reporters asked me to name some British chefs who had inspired me. I mentioned the Roux brothers, Albert and Michel, and I named Marco Pierre White, not as much for his food as for how - by virtue of becoming an apron-wearing rock-star bad boy - he had broken the mold of whom a chef could be, which was something I could relate to. I got to London to find the Lanesborough dining room packed each night, a general excitement shared by everyone involved, and incredibly posh digs from which I could step out each morning into Hyde Park and take a good long run around Buckingham Palace. On my second day, I was cooking when a phone call came into the kitchen. The executive chef answered and, with a puzzled look, handed me the receiver. Trouble at Aquavit, I figured.
I put the phone up to my ear, expecting to hear Håkan's familiar "Hej, Marcus." Instead, there was screaming. "How the fuck can you come to my fucking city and think you are going to be able to cook without even fucking referring to me?" This went on for what seemed like five minutes; I was too stunned to hang up. "I'm going to make sure you have a fucking miserable time here. This is my city, you hear? Good luck, you fucking black bastard." And then he hung up.
I had cooked with Gordon Ramsay once, a couple of years earlier, when we did a promotion with Charlie Trotter in Chicago. There were a handful of chefs there, including Daniel Bou ~ Marcus Samuelsson

You must immerse yourself in your work. You have to fall in love with your work ... You must dedicate your life to mastering your skill. That's the secret of success. ~ Chef Jiro

Having a sous-chef with excellent cooking skills and a criminal mind is one of God's great gifts. ~ Anthony Bourdain

I don't have a nanny. I have a chef, and I have my assistant, and that's it. I do it myself. You know, those hours with your child are really important ones, even if it's just the two of you, being quiet in the car together. ~ Melania Trump

If you are a chef, no matter how good a chef you are, it's not good cooking for yourself; the joy is in cooking for others - it's the same with music. ~ Will.i.am

It depends as there's many different types of chefs, some who cook for awards and others who cook to make their restaurant a great business. There are those who cook for a lifestyle, they'll have come through pubs and they like to have the connection to the farmers and the chickens and the natural produce. So for each chef it'll be slightly different. ~ Paul Rankin

Her sense of artistry reached even as far as her plating and presentation...
arranging her tarts in a woven basket like a bouquet of flowers.
The sight of her bringing them to us was like a scene straight out of a fairy tale!
Yes... she too...
is like a character straight from fantasy.
A fairy godmother who casts her spells on ordinary ingredients...
... turning them into beautiful and delicious princesses of food!
All who take a bite of her apples...
... fall under her spell...
... and are transported into a land of dreams! ~ Yuto Tsukuda

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes. ~ Alexandra Guarnaschelli

A lot of chefs don't have a natural sense of economy. I was with one guy the other day, and I had to show him how to peel a turnip, because the way he was peeling turnips, he was throwing half of it in the garbage. It's not about being cheap. It's about being proper. ~ Daniel Boulud

I love 'Top Chef.' I think it rewrote the book on how food shows are presented on TV. ~ Andy Cohen

Roberto Donna is a great Italian chef. ~ Jose Andres

I'm proud of the way I rearrange and put things together, like a chef who makes a great meal, or a filmmaker who puts together a story - it's casting, editing, cinematography. ~ Bonnie Raitt

Living together places a huge burden on the other person to be lover, friend, entertainments manager, chef, domestic help, which is almost impossible and can lead to disappointment. If you don't live together, you spend more time with other people and ease the pressure off your lover. ~ Deborah Moggach

A FRIGHTENED, ANGRY, FOUR-HUNDRED-POUND, antisocial chef with a combat shotgun never leads to anything good. ~ Dean Koontz

RUSH: You know I'm glad you called about this actually because I was just asking my chef the other day -- who uses sea salt, by the way. Yu should know. My chef uses sea salt, and I asked, "What's the big deal with this? I mean, how's this any different than the other salt? I mean, why are we taking this stuff out of the sea? I mean, I didn't think we could eat that kind of salt. What's the big deal?" She said, "You know, all it is, it's just marketing, it's just to make the rich think they're getting something special. And it's not ground as fine as Morton's table salt is. It's just a game." She said, "You know, I just do it because it actually takes less of it since it's bigger chunks of it and so forth." But I had not heard of any threat to the environment over this. CALLER: Well, ~ Anonymous

Chef's choice is my favorite. I'm super adventurous. ~ Neil Patrick Harris

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese!
Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!"
VICHYSSOISE
Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled.
Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917.
"Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!"
"The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter!
Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance.
AAAH!
It's immensely satisfying!"
"I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux."
"Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles.
What an amazing concept to arrive at from a century-old French soup recipe! ~ Yuto Tsukuda

Maureen O'Brien's Bakery Lingo: A Partial Glossary
• 9 donuts - A shutout
• 2 croissants - A full moon
• 3 croissants - A ménage à trois
• 4 bear claws - Full smokey
• 2 bear claws - Half smokey
• The last one of any item - The gift of the Magi
• A baker's dozen of doughnut holes - a PG-13
• Anything in the unlikely quantity of 36 or a lot of something - A Wu-Tang
• Blueberry muffin - Chubby Checker
• Bran muffin - Warren G the regulator
• Any customer who left no tip - A libertarian
• Any customer who only tipped the coins from their change - A couch shaker
• Any person who requested a substitution - Master and demander
• Any person who requested TWO substitutions - Demander in chief
• Any person who requested MORE than two substitutions - The new executive chef

and finally....

• Any vegan customer - A Morrissey ~ J. Ryan Stradal

If you are not extreme, then people will take shortcuts because they don't fear you. ~ Marco Pierre White

It's nothing fancy, I opened a jar of sauce and cooked the linguine. But there's fresh Parmesan and I even found a bottle of Cabernet Sauvignon."
"You found wine." Earlier he'd been thinking about microwaved Who Hash, solitude and if he was very lucky, beer.
But a hot, fresh-cooked meal? Candles? Wine? And a chatty yoga-elf chef? With a body like a Las Vegas showgirl? ~ Roxanne Snopek

Management is a far more homely business than its would be scientists suggest, more closely allied to cookery than any other human activity. Like cooking, it rests on a degree of organisation and on adequate resources. But just as no two chefs run their kitchens the same way, so no two managements are the same. ~ Robert Heller

In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning.
In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains.
Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine.
When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total a ~ Matthew Amster-Burton

Sometimes these challenges naturally select more chefs that can think on their feet very quickly. There are chefs I know who won't put things on the menu unless they've tried it four or five times. So you just naturally select a certain kind of chef, people who maybe don't win a bunch of challenges but they hang around. ~ Tom Colicchio

She looked at me and laughed pointlessly. Then she flounced over to the dog, kissed it with ecstasy, and swept into the kitchen, implying that a dozen chefs awaited her orders there. ~ F Scott Fitzgerald

This is the best thing I've ever eaten." He pauses for a drink, staring at me over the rim of his glass of juice.
" It's the provolone," I say, swallowing my last bite.
"It's the chef. ~ Sophie Jordan