Quotes about chef

A collection of quotes on the topic of chef, likeness, cooking, cook.

Quotes about chef

“(On Ainsley Harriott) I must admit, I tend to think - with Ainsley - if you're that happy, you haven't really understood the world. You see, I think that cheeriness is all very well. Beyond a certain point it becomes quite offensive. And how many versions of what is, basically, your dinner can Ainsley do? There must be executives stalking the corridors of White City, thinking 'We need a new idea for Ainsley. He's so jolly. What can we have? We've had him doing Can't Cook, Won't Cook, Ready Steady Cook, Barbecues. We need something new, different, edgy. How about this? We like this. Ainsley's Death-Row Dinners.' Yes, the jolly chef tours the condemned man with a last supper to remember. We can have the recipes in the Radio Times - Ainsley's Humanely Fried Chicken, with a lethal injection of butter!”

Linda Smith (1958–2006) comedian

guaranteed to make the governor say 'Pardon'. (Wrap Up Warm tour, May 2004)
Stand-up

Death, Happiness, World, Idea

“Things are not going well for me. My chef at the Charité strongly disapproves of women students and took this means of showing it. About a hundred men (no women except myself) went round the wards today, and when we were all assembled before him to have our names written down, he called and named all the students except me, and then closed the book. I stood forward upon this, and said quietly, "Et moi aussi, monsieur." [And me, Sir. ] He turned on me sharply, and cried, "Vous, vous n'êtes ni homme ni femme; je ne veux pas inscrire vôtre nom."”

Anna Kingsford (1846–1888) English physician, activist and feminist

[You, you are neither man nor woman; I don't want to write your name.] I stood silent in the midst of a dead silence. <br class="br">Written to her husband in 1874; quoted in The Scalpel and the Butterfly by Deborah Rudacille (University of California Press, 2000), p. 35 https://books.google.it/books?id=BabamiCYEdUC&pg=PA35.

Women, Men, Books, Silence

“Look at London. Of course it matters to all of us that London's economy flourishes. But the test of the enormous wealth generated in patches of the capital is not that it contributed 20%-30% to Britain's GDP but how it affects the lives of the millions who live and work there. What kind of lives are available to them? Can they afford to live there? If they can't, it is not compensation that London is also a paradise for the ultra-rich. Can they get decently paid jobs or jobs at all? If they can't, don't brag about all those Michelin-starred restaurants and their self-dramatising chefs. Or schooling for children? Inadequate schools are not offset by the fact that London universities could field a football team of Nobel prize winners.”

Eric Hobsbawm (1917–2012) British academic historian and Marxist historiographer

The Guardian http://www.guardian.co.uk/commentisfree/2009/apr/10/financial-crisis-capitalism-socialism-alternatives (2009).

Children, School, Star, Universe

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

Julia Child My Life in France

Source: My Life in France

Beauty, Forgetting

“I thought you hated demons. Now you use them like servants. The Ravener, the Drevak demons, Agramon-they‘re your. Guards, butler-personal chef, for all I know.”
-Jace to Valentine, pg.260”

Cassandra Clare book City of Ashes

Source: City of Ashes

Hate, Personality

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

Marya Hornbacher book Wasted: A Memoir of Anorexia and Bulimia

Source: Wasted: A Memoir of Anorexia and Bulimia

People, Food

“Well, yeah. You said you wanted Italian. See. Chef Boyardee. He makes one the best stuff. (Tabitha)”

Sherrilyn Kenyon (1965) Novelist

Source: Seize the Night

“Every man has his destiny. But who needs to go to a fortune-teller to find it? Do I go to a chef to find out if I'm hungry?”

Arthur Golden book Memoirs of a Geisha

Source: Memoirs of a Geisha

“I think cooking should be about fun and family. I'm not a trained chef. I don't pretend to be and I think part of my appeal is that my approach to cooking is really relaxed and not rigid. There are no rules in my kitchen.”

Nigella Lawson (1960) British food writer, journalist and broadcaster

As quoted in "British sensation Lawson says cooking should be about fun, family" by Beth Cooney in Oakland Tribune http://findarticles.com/p/articles/mi_qn4176/is_20030604/ai_n14551204 (4 June 2003)

Family, Thinking, Parting, Training

“People aren't either wicked or noble," the hook-handed man said. They're like chef's salad, with good things and bad things chopped and mixed together in a vinaigrette of confusion and conflict.”

Daniel Handler book The Grim Grotto

The Grim Grotto (2004)

People

“The less a writer discusses his work—and himself—the better. The master chef slaughters no chickens in the dining room; the doctor writes prescriptions in Latin; the magician hides his hinges, mirrors, and trapdoors with the utmost care.”

Jack Vance (1916–2013) American mystery and speculative fiction writer

Afterword to "The Bagful of Dreams" in The Jack Vance Treasury (2007). First appeared in Epoch (1775), ed. Robert Silverberg and Roger Elwood.

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

Elton John (1947) English rock singer-songwriter, composer and pianist

Ridiculing the idea of "celebrity chefs"; quoted in the Evening Standard, Tue 1 May 2012, p. 16

“As the hook-handed man circled the brig, it was as if the Baudelaires were picking through a chef's salad consisting mostly of dreadful- and perhaps even poisonous- ingredients, trying desperately to find the one noble crouton that might save their sister….”

Daniel Handler book The Grim Grotto

Lemony Snicket
The Grim Grotto (2004)

Sister

“Yes, a man ought to be courageous enough, loyal enough, and rich enough, not to produce but one prodigious work, in order that this work should be a chef-d'oeuvre, and glorify the man in his creation... If I could have my wish, I would be a millionaire for nothing else save to effect the genesis of a single and unique picture, to consecrate myself thereto and to find my pleasure therein, to suffer and joy in it, until, content with my work, after years of trial, I could sign it and say: 'There my powers stop and there my heart ceases to beat.”

Théodore Rousseau (1812–1867) French painter (1812-1867)

as quoted by Charles Sprague Smith, in Barbizon days, Millet-Corot-Rousseau-Barye publisher, A. Wessels Company, New York, July 1902, pp. 160-61
undated quotes

Pleasure, Courage, Suffering, Heart

“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.”

Robert Heller (1932–2012) British magician

Source: The Naked Manager (1972), p. 12

Way, Home, Business, Cooking

“It’s easy to laugh at someone like celebrity chef Gordon Ramsay who swears and shouts in his kitchen, but to ensure a successful life you must avoid making others sad, unhappy or fearful. To do this, you have to learn to keep your emotions in check.”

Nigel Cumberland (1967) British author and leadership coach

Your Job-Hunt Ltd – Advice from an Award-Winning Asian Headhunter (2003), Successful Recruitment in a Week (2012) https://books.google.ae/books?idp24GkAsgjGEC&printsecfrontcover&dqnigel+cumberland&hlen&saX&ved0ahUKEwjF75Xw0IHNAhULLcAKHazACBMQ6AEIGjAA#vonepage&qnigel%20cumberland&ffalse, 100 Things Successful People Do: Little Exercises for Successful Living (2016) https://books.google.ae/books?idnu0lCwAAQBAJ&dqnigel+cumberland&hlen&saX&ved0ahUKEwjF75Xw0IHNAhULLcAKHazACBMQ6AEIMjAE

Life, Sadness, Fear, Learning

“You've never produced a Michleangelo or a Bach. You've never even produced a great chef. And if you talk to me about opportunity, all I can say is, are you joking? Have you ever lacked the opportunity, to give history a great chef? You've produced nothing great, nothing!”

Mohammad Reza Pahlavi (1919–1980) Shah of Iran

Oriana Fallaci (December 30, 1973), The Mystically Divine Shah of Iran (interview), Chicago Tribune
Interviews

History

“I raise my stein to the builder who can remove ghettos without removing people as I hail the chef who can make omelets without breaking eggs.”

Robert Moses (1888–1981) American urban planner

Quoted in his obituary in the New York Times http://www.nytimes.com/learning/general/onthisday/bday/1218.html

People

“Being open minded isn’t about accepting things mindlessly. Being open minded is about having the information and then making the best decisions you can. A chap called Ian Rowland who wrote a good book on cold-reading made the point that if you’re a chef and you think, ‘well I know if I put poison in this soup and give it to these 200 people it’s going to kill them but, hey, I’ll be open minded’, that’s not being open minded, that’s just being ignorant. That’s just not working with the information you’ve got. So we have information on things like placebo effect and information about cold-reading. These things exists – false memories and anecdotal [evidence], all those things that are important – and taking that on board is just about being able to make better decisions. That’s about being truly open minded. Ignoring them and putting them to one side in this pursuit of easy answers and ‘intuition is the be-all and end-all of truth’, that’s not being open minded at all. I think that’s very narrow minded and certainly to laugh at people who say that evidence is important, I think that’s hypocrisy of the worst kind, to call them narrow minded.”

Derren Brown (1971) British illusionist

Other TV and web appearances, The Enemies of Reason (Richard Dawkins)

People, Truth, Books, Thinking

“You were compelled to?' he repeated. 'You mean you weren't sufficiently powerful to resist?'
'In order to seize power,' replied the dictator, 'I had to take it from those that had it, and in order to keep it I had to employ it against those that sought to deprive me of it.'
The chef's hat gave a nod. 'An old, old story. It has been repeated a thousand times, but no one believes it. That's why it will be repeated a thousand times more.'
The dictator felt suddenly exhausted. He would gladly have sat down to rest, but the old man and the children walked on and he followed them.
'What about you?' he blurted out, when he had caught the old man up. 'What do you know of power? Do you seriously believe that anything great can be achieved on earth without it?'
'I?' said the old man. 'I cannot tell great from small.'
'I wanted power so that I could give the world justice,' bellowed the dictator, and blood began to trickle afresh from the wound in his forehead, 'but to get it I had to commit injustice, like anyone who seeks power. I wanted to end oppression, but to do so I had to imprison and execute those who opposed me - I became an oppressor despite myself. To abolish violence we must use it, to eliminate human misery we must inflict it, to render war impossible we must wage it, to save the world we must destroy it. Such is the true nature of power.'
Chest heaving, he had once more barred the old man's path with his pistol ready.'
'Yet you love it still,' the old man said softly.
'Power is the supreme virture!' The dictator's voice quavered and broke. 'But its sole shortcoming is sufficient to spoil the whole: it can never be absolute - that's what makes it so insatiable. The only true form of power is omnipotence, which can never be attained, hence my disenchantment with it. Power has cheated me.'
'And so,' said the old man, 'you have become the very person you set out to fight. It happens again and again. That is why you cannot die.'
The dictator slowly lowered his gun. 'Yes,' he said, 'you're right. What's to be done?'
'Do you know the legend of the Happy Monarch?' asked the old man.
…
'When the Happy Monarch came to build the huge, mysterious palace whose planning alone had occupied ten whole years of his life, and to which marvelling crowds made pilgrimage long before its completion, he did something strange. No one will ever know for sure what made him do it, whether wisdom or self-hatred, but the night after the foundation stone had been laid, when the site was dark and deserted, he went there in secret and buried a termites' nest in a pit beneath the foundation stone itself. Many decades later - almost a life time had elapsed, and the many vicissitudes of his turbulent reign had long since banished all thought of the termites from his mind - when the unique building was finished at last and he, its architect and author, first set foot on the battlements of the topmost tower, the termites, too, completed their unseen work. We have no record of any last words that might shed light on his motives, because he and all his courtiers were buried in the dust and rubble of the fallen palace, but long-enduring legend has it that, when his almost unmarked body was finally unearthed, his face wore a happy smile.”

Michael Ende (1929–1995) German author

"Mirror in the Mirror", page 193

Love, Life, Wisdom, War

“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.”

Anthony Bourdain (1956–2018) Chef and food writer

Kitchen Confidential (2000)

Secret, Suffering, Summer, Cooking

“Success is the accomplishment of any number of possible aims, dreams, aspirations or goals. It’s very personal and unique to you. Your greatest desire could be someone else’s idea of hell; you might want to be an award-winning chef while your best friend hates cooking.”

Nigel Cumberland (1967) British author and leadership coach

Hate, Dreams, Idea, Hell

““Look at me closely, amigo,” said my dad. “Here is a hundred-dollar bill just to start with. Thirty dollars of this is for you to put in your own pocket right now. Capiche?” The bartender’s whole attitude changed. Suddenly he wasn’t tired anymore. “Yes, mi general, entiendo!” he said. “Good, and give another twenty to the chef in back and ten to the dishwasher. That leaves forty for my son and me to drink and eat a little something.” “But of course!” said the barkeeper. “The whole place is open for you! Which tequila would you like?” he added anxiously. “Herradura, and a couple of Modelo cervezas.” “I like Dos Equis,” I said. “The dark one.” “Okay,” said my dad, “one Modelo and one dark Dos Equis.” The bartender was flying, moving, truly enjoying the whole show. My dad winked at me. “Like I always say, to tip after the meal is stupid. Tip first and big, and the whole world changes.””

Victor Villaseñor (1940) American writer

Crazy Loco Love: A Memoir (2008)

Stupidity, World, Drink, Change

“"Rachael Ray does to food what Hitler did to Poland." Attributed to credentialed chef Anthony Bourdain.”

Rachael Ray (1968) American businessman

Unsourced

Food

“Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone … Bad food is fake food … food that shows fear and lack of confidence in people’s ability to discern or to make decisions about their lives. Food that’s too safe, too pasteurized, too healthy – it’s bad! There should be some risk, like unpasteurized cheese. Food is about rot, and decay, and fermentation…. as much as it is also about freshness.”

Anthony Bourdain (1956–2018) Chef and food writer

Interview with Chris Tan http://www.foodfella.com/Writing%20Pages/Bourdain.html

Love, People, Fear, Food

“The biggest thing I learned was, especially the way I operate and how I am as a person, if I'm going to do a creative endeavor, I need to have full, complete control. Top to bottom. And with my book and website, I always had that. With the website, definitely, with the book, basically, with the movie…I didn't in a lot of ways. Nils and I, we had a lot of control, more control probably than almost any first time movie makers do within a normal studio system. We were in the middle between independent and not, because someone else paid for everything, and they kind of let us do what we wanted, but then once the movie was done creatively, it went in a direction that I did not want it to go, and there was nothing I could really do about it. It's hard enough to swim in that movie current by yourself, but when you've got weights tied to you and someone pulling you in a different direction, it's almost impossible. You need to pick a direction and go with it. If you're going to be a big studio movie, go be that, and if you're going to go be a rogue independent film, go be that. We had different people with different levels of authority on the movie that pulled us in different directions, and it just doesn't work. Either be in control or let someone else do it, but don't…too many chefs. I'm going to be better next time. Failure instructs, failure improves. Failure shouldn't deter you, unless you're just bad at it.”

Tucker Max (1975) Internet personality; blogger; author

http://www.youtube.com/watch?v=ZC6zdVKoNr8 (March 2010).

People, Books, Way, Failure

“Franci Interview with Henri Massis, 1938. Quoted in Massis's book Chefs, Paris, Plon 1939. Also quoted in Richard Griffiths, An Intelligent Person's Guide to Fascism. London : Duckworth Publishing, 2000.”

Francisco Franco (1892–1975) Spanish general and dictator

Books, Quotes, Intelligence, Personality

“I've been haunting bookshops and hiding behind display signs of TV chefs (Nigella is excellent to hide behind as she has a huge arse) as I spy on the short fiction section and see if anyone's tempted by my sweet bait. I've also been counting how many copies of the book are left in shops, and I've been covering other “upcoming” authors’ books with mine.”

Kevin Barry (1902–1920) 18 year old medical student and Irish republican, executed by Britain.

Interview with Kevin Barry (c. 2012)

Books

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

Nigel Cumberland (1967) British author and leadership coach

Source: Your Job-Hunt Ltd – Advice from an Award-Winning Asian Headhunter (2003), p.99

“The scotch egg is such a Scottish food. It's as though a great Scottish chef said "I need a tasty snack. Let's take an egg… and wrap it in meat! Makes it a bit harder."”

Bill Bailey (1965) English comedian, musician, actor, TV and radio presenter and author

Lyrics, Misc.

Food

“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.”

Gordon Ramsay (1966) British chef, writer and TV presenter

Training, Cooking

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

Gordon Ramsay (1966) British chef, writer and TV presenter

“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.”

Isa Chandra Moskowitz (1973) American food writer

" Isa Chandra Moskowitz, Creator, Post Punk Kitchen, Author, Vegan With a Vengeance http://gothamist.com/2005/11/03/isa_chandra_moskowitz_creator_post_punk_kitchen_author_vegan_with_a_vengeance.php". Interview by Rachel Kramer Bussel for Gothamist, November 3, 2005

People, Food, Thinking, Self-confidence