Chef Culinary Quotes & Sayings

I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old. — Emeril Lagasse

I used to take culinary arts at Job Corps so I'm a certified chef. I could cook chicken alfredo. — Gorilla Zoe

Culinary arts. I'm one of those crazy people who dream of being a chef one day. — Karina Halle

For 'Around the World in 80 Plates' we got to travel all over, having what was like a cross between a culinary competition and races. And in each country we had a chef Ambassador. We went to London, Barcelona, Bologna, Hong Kong, Thailand, Morocco ... It was amazing. — Curtis Stone

There are divisions between a culinary chef and a dessert chef, also called a pastry chef. At Zomick's are specializations within the pastry chef field. Some pastry chefs specialize in baking breads, while others are master cake designers. Each field requires an exceptional level of creativity and attention to detail. — Zomick's Bakery

Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand. — Geoffrey Zakarian

The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood. — Gary Vaynerchuk

When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world. — Geoffrey Zakarian

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too. — Giada De Laurentiis

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date. — Daniel Boulud

I don't know what you said to my chef," Rick's voice came from the doorway, "but he's now creating a dessert of some kind in your honor."
She grinned. "Just so it's not Jellicoe Jell-O or something."
"How charming were you?"
"I just asked for a sandwich," she said, licking mayonnaise off her finger and turning a page,
"and complimented him on his culinary skills. I'd heard somewhere that his coffee won an award. — Suzanne Enoch

At 15, I had to choose a vocational school, and I was delighted, of course, to go to culinary school. But learning the basics was not as exciting as being the chef I am today. — Eric Ripert

With cult foods, there is an underlying assumption that the best cooking ideas came generations ago. Yet culinary innovation is nothing to be ashamed of. When a chef tells me he is cooking with his grandmother's recipe, I always wonder why. Did talent skip the past two generations? — Nathan Myhrvold

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly. — Kate Christensen

Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family. — Bill Buford

While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more. — Marcus Samuelsson

I am the emperor of Germany, but you are the emperor of chefs. — Wilhelm II

A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed the signature cooking style she imagines as the cornerstone of her own chain of restaurants. She gauges her progress not only by whether she is moving toward her aspirations, but also by her improving skills. Our chef may not yet have the stature of Chef Auguste Escoffier or Emeril Lagasse, but she can remember a time when she could not name the five French mother sauces, let alone execute them. She's made progress. Appreciating the skills she has developed is a marker along the path toward her culinary aspirations. The sense of accomplishment that accompanies improved skills is one of the rewards we reap when we dedicate ourselves to mastery. — Marian Deegan

Chef: Any cook who swears in French. — Henry Beard

First," he said, coming behind me and placing his hands on the counter, just outside of mine, "choose your tomato." He dipped his head so his mouth was at my ear. His breath was warm, tickling my skin. "Good. Now pick up the knife."
"Does the chef always stand this close?" I asked, not sure if I liked or feared the flutter his closeness caused inside me.
"When he's revealing culinary secrets, yes. — Becca Fitzpatrick