French Chefs Quotes & Sayings

To set the standard for beauty in classical and modem cookery, and attest to the distant future that the French chefs of the 19th century were the most famous in the world. — Marie-Antoine Careme

In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy. — Ferran Adria

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

Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just as traditional French cooking does not use seaweed or raw fish, so neoclassical models do not make assumptions derived from psychology, anthropology, or sociology. I disagree with any rules that limit the nature of the ingredients in economic models. — George Akerlof

One really interesting thing for me was learning about kitchen etiquette, and the differences between an Indian kitchen and a French one. They're different in atmosphere, and also in how chefs maneuver within them. — Manish Dayal

In this world ...
It's Heaven when:
The French are chefs
The British are police
The Germans are engineers
The Swiss are bankers
And the Italians are lovers
It's Hell when:
The English are chefs
The Germans are police
The French are engineers
The Swiss are lovers
And the Italians are bankers. — Hidekaz Himaruya

To the chefs who pioneered the nouvelle cuisine in France, the ancienne cuisine they were rebelling against looked timeless, primordial, old as the hills. But the cookbook record proves that the haute cuisine codified early in this century by Escoffier barely goes back to Napoleon's time. Before that, French food is not recognizable as French to modern eyes. Europe's menu before 1700 was completely different from its menu after 1800, when national cuisines arose along with modern nations and national cultures. — Raymond Sokolov