“I train my chefs with a blindfold. I’ll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can’t identify the flavor, they shouldn’t be cooking the dish.”

“Chefs aren't celebrities: they're chefs.”

“If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.”

“I wanted to write in Kitchenese, the secret language of cooks, instantly recognizable to anyone who has ever dunked french fries for a summer job or suffered under the despotic rule of a tyrannical chef or boobish owner.”

“Some people who are obsessed with food become gourmet chefs. Others become eating disorders.”

“I think if you are a chef who thinks that vegan cooking has less taste and flavor than other foods than that just speaks to your own inability. Vegetables can stand on their own they don’t need all your duck blood on them, thank you. Also people tend to think vegans are emaciated self sacrificing, well tell that to my big ass jew hips.”

“Preparation and planning are everything - ask any chef.”

“Great chefs always have to wait for orders. They adapt to all circumstances.”

“You never forget a beautiful thing that you have made,' [Chef Bugnard] said. 'Even after you eat it, it stays with you - always.”

“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.”