Chef In The Making Quotes & Sayings

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

Annie, Tom, Tom, Annie," I said, making the introductions.

Annie smiled widely, her attention no longer on her phone. In fact, she seemed overjoyed to be making Tom's acquaintance. "It's a pleasure to meet you, Tom. I eat here all the time. You're an amazing chef."

Fuck me. Was she fangirling him? — L. H. Cosway

Because I'm a chef, I eat out frequently, so it's hard for me to control what I consume in terms of calories. But when I'm at home, I eat what my wife cooks for me. She works hard to avoid making foods that are high in calories and cholesterol, so most of the time, she makes vegetarian dishes. — Masaharu Morimoto

Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. ( ... ) I was to discover that making tasty soup with one carrot, ten peas and a little dishwater, was his greatest skill. One wondered what the man would be capable of creating with a blender and a non-stick frying-pan. — Tahir Shah

My husband cooks fancier food for himself than I've ever cooked on-air. I call him from the road, and he's making champagne-vanilla salmon or black-cherry pork chop. Half of me is feeling unworthy. Not only am I not a chef, I'm not a better cook than my own husband! — Rachael Ray

I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it. — Eric Balfour

I'm not reinventing the wheel. I'm just making it run without squeaking.

Sunny Anderson, TV Chef — Lexi Dare

The chef turned back to the housekeeper. "Why is there doubt about the relations between Monsieur and Madame Rutledge?"
The sheets," she said succinctly.
Jake nearly choked on his pastry. "You have the housemaids spying on them?" he asked around a mouthful of custard and cream.
Not at all," the housekeeper said defensively. "It's only that we have vigilant maids who tell me everything. And even if they didn't, one hardly needs great powers of observation to see that they do not behave like a married couple."
The chef looked deeply concerned. "You think there's a problem with his carrot?"
Watercress, carrot - is everything food to you?" Jake demanded.
The chef shrugged. "Oui."
Well," Jake said testily, "there is a string of Rutledge's past mistresses who would undoubtedly testify there is nothing wrong with his carrot."
Alors, he is a virile man ... she is a beautiful woman ... why are they not making salad together? — Lisa Kleypas

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

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

Last week I told my wife, If you would learn to cook, I could fire the chef. She said, If you could learn to make love, I could fire the chauffer. — Rodney Dangerfield

Chef and Ubuntu are often inseparable in serious server deployments, making mutual integration a must for our users. We're excited to offer Chef as part of the Ubuntu distribution and to deliver easy bare metal provisioning with MAAS and Chef. — Mark Shuttleworth

I became a manager very young. My first sous chef job I was, maybe, 25. It was a bit too early for me. But it's on-the-job training. You really just get stuck in there and it's trial and error. You learn by your mistakes, and hopefully you don't keep making them. And if you do, you just keep trying to fix it. — April Bloomfield

News networks giving a greater voice to viewers because the social web is so popular are like a chef on the Titanic who, seeing the looming iceberg and fleeing customers, figures ice is the future and starts making snow cones. — Randall Munroe

Making ribs in Texas isn't that unusual a choice for 'Top Chef'. We played the stereotypes everywhere we go. It's not only in Texas. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we're going to be throwing salmon somewhere. — Tom Colicchio

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

I make grilled cheeses for lunch, one for me, two for Will. We don't have any chips, but I find a far of pickles in the pantry.
"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."
I smile and look away.
We listen to music. Talk. Kiss until my flesh glimmers gold-red. Warms to the touch from the deep scald at my core. He stops to watch. Leans his face close to my neck and smells my skin. Like I'm something he might taste. He sweeps his hands along my arms ... making me burn hotter.
"Is this what it's like for other fire-breathers?" he asks, winks, holding my hand up in his broad palm. "Or is it just me and my magic hands? — Sophie Jordan

Oh, misanthropy and sourness. Gary wanted to enjoy being a man of wealth and leisure, but the country was making it none too easy. All around him, millions of newly minted American millionaires were engaged in the identical pursuit of feeling extraordinary - of buying the perfect Victorian, of skiing the virgin slope, of knowing the chef personally, of locating the beach that had no footprints. There were further tens of millions of young Americans who didn't have money but were nonetheless chasing the Perfect Cool. And meanwhile the sad truth was that not everyone could be extraordinary, not everyone could be extremely cool; because whom would this leave to be ordinary? Who would perform the thankless work of being comparatively uncool? — Jonathan Franzen

Nobody makes art for an elite, not if they're a real artist. You try and reach as many people as possible with whatever it is that you make. If a chef is making an omelette, he wants everyone to think that it tastes great because he did it. And if it does, then that's a success because everyone eats it. — Mel Gibson

We in the media have been guilty about not doing a better job of making people understand how really simple cooking is. We've made everyone feel like they have to be a chef. — Ruth Reichl