Head Chef Quotes & Sayings

The American dream always meant that anybody willing to put in a hard day's work could make a decent living. That's just not true anymore for people without at least some post-high school education. — Adam Davidson

Isobel moved farther into the kitchen, not knowing whether to be relieved that her mother hadn't had an atomic meltdown, or mortified that she'd taken it upon herself to play head chef with the nearest thing Trenton High had to a Dark Lord. — Kelly Creagh

I was the head chef on the S.S. Diarrhea. — Mr. Krabs

I like cooking, but I don't think I could be a chef. Everyone from the ground up does terrible hours, whether you've just walked in off the street and you've got no experience, to whether you're the head chef. You can work 14 or 15-hour days. It's really, really intense. — James McAvoy

Max rocked back on his heels, shoving his hands into his pockets, and said, 'So. Juliet Cavanaugh. I assume my parents have been talking your ear off for the last however many months, telling you how awesome I am, and filling your head full of stories of my impressive talents in the kitchen.'
'Um. Not so much,' Jules said, shooting a glance at Danny, who shook his head and went back to his prep work.
'No? I should take this opportunity to set the record straight, then.' Max heaved a deep sigh. 'It's all true.'
'What?'
'Everything they should've told you about me,' Max explained. 'And I don't know why they didn't, because it's all true. No exaggeration or family bias plays into it at all
I am the best chef in the entire world. — Louisa Edwards

To be honest, I don't enjoy watching movies much when I'm working. They tend to fall apart on me a bit. — Christopher Nolan

Economy denotes the the proper management of materials and of site, as well as a thrifty balancing of cost and common sense in the construction of works ... the architect does not demand things which cannot be found or made ready without great expense. For example: it is not everywhere that there is plenty of pitsand, rubble, fir, clear fir, and marble ... Where there is no pitsand, we must use the kinds washed up by rivers or by the sea ... and other problems we must solve in similar ways. — Marcus Vitruvius Pollio

I have been looking after the children. My wife has taken time off. — David Ginola

Jealousy was essentially "I want what you have," while envy was "I want what you have, but I also want to take it away so you can't have it. — Meg Wolitzer

I believe in getting into hot water; it keeps you clean. — G.K. Chesterton

I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch. — Rene Redzepi

Anger is an expensive luxury in which only men of certain income can indulge. — George William Curtis

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus. — Bobby Flay

Disbelief in magic can force a poor soul into believing in government and business. — Tom Robbins

Life is what you make it and faith is what brings it to reality. -CF — Carline Francois

So you want to be a chef? You really, really, really want to be a chef? If you've been working in another line of business, have been accustomed to working eight-to-nine-hour days, weekends and evenings off, holidays with the family, regular sex with your significant other; if you are used to being treated with some modicum of dignity, spoken to and interacted with as a human being, seen as an equal - a sensitive, multidimensional entity with hopes, dreams, aspirations and opinions, the sort of qualities you'd expect of most working persons - then maybe you should reconsider what you'll be facing when you graduate from whatever six-month course put this nonsense in your head to start with. — Anthony Bourdain

Let's start over shall we? Hello gorgeous. I'm Justin McKinley. I'm head baker at Le Chef Petite. I'd love to get to know you better. Can I seduce you with my vast knowledge of sweet and sensual desserts?
Alicia couldn't help it. She giggled. One of those girly, I've-been-flirting bubbly — Lea Barrymire

The man fed every carnal fantasy she possessed. He sat her lustful appetites before an array of the finest of delicacies, ordered them to feast, then commanded, "Don't swallow. — Patricia A. Knight

She'd always believed that people come in two varieties: those who look out the windshield and those who stare in the rearview mirror. She'd(Julie) always been the windshield type: gotta focus on the future, not the past, because that's the only part that's still up for grabs. Mom throws me out? Gotta get some food and find a place to live. Husband dies? Gotta keep working, or I'll end up going crazy. Got some guy stalking me? Gotta figure out a way to stop it. — Nicholas Sparks

I am myself the matter of my book. — Michel De Montaigne

I made you something to eat if you're hungry."
Leigh peered at the steaming pile on the plate on the tray, then asked uncertainly. "What is it?"
"Prime cuts in gravy."
"Prime cuts in gravy?" she echoed slowly. "Did you cook it?"
"I opened the can and heated it up in the microwave for one minute. Someone named Alpo cooked it."
Leigh stiffened, her head shooting up, eyes wide with disbelief. "Alpo?"
He shrugged. "That's what the can said."
Leigh shook her head with bewilderment. "You can use a microwave, but not a phone, and don't know that Alpo isn't the chef, but the brand name for dog food?" There was something seriously wrong here. — Lynsay Sands

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors. — Bobby Flay

She'd been in the hotel's lobby at least a dozen times a day while working in its restaurant as the head chef. She'd taken her simple life for granted. She'd taken Vern for granted. Now everything had changed. — Gerri Russell

Photography is a life of learning. That's all I want from photography. I don't want the money. I don't need the fame. I don't need the admiration. I'd like all of those things, but I don't need them. Because what I get from photographing is learning. I have spent my life learning by looking through a lens. — Rondal Partridge

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

A special buffet would be opened at the end of a suite of rooms, and Prokhorych (the head chef at the club) would be in charge — Fyodor Dostoyevsky

Hockey and cooking are similar in so many ways, especially if you are a player-coach, the guy in charge on the ice, a role I would closely relate to that of a chef in the kitchen - they are both contact sports.

You've gotta keep your head up, keep moving and communicate well. Even though you might be the leader in the kitchen or on the ice, you need to understand that that you're part of a working machine and that machine stops working if one of the pieces isn't working in unison with the others. I learned from a very young age the importance of being part of this team dynamic and how hard work can take you to so many different places.

(Chef Duane Keller) — Chris Hill

I have seen your dispatch expressing your unwillingness to break your hold where you are. Neither am I willing. Hold on with a bulldog grip, and chew and choke ... — Abraham Lincoln