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As chefs, we cook to please people, to nourish people.
– Jose Andres
I’ve always been fascinated by chefs and the worlds of chefs – what they do is incredibly cinematic.
– Jon Favreau
I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.
– Anthony Bourdain
Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.
– Charlie Trotter
There are so many impassioned winemakers. I think there are more impassioned winemakers than chefs.
– Alain Ducasse
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn’t anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
– Cat Cora
Very good cooks who are employed as ‘chefs’ rarely refer to themselves as ‘chefs.’ They refer to themselves as ‘cooks.’
– Alton Brown
I’m evangelical on the subject of some chefs and writers.
Chefs don’t become chefs just to earn stars – that’s not the goal.
Ideally, I’d love to write poems that intrigued humans across the board: literary folk and academics as well as… dog-walkers, doctors, plumbers, chefs, math professors, jugglers, etc.
– Amy Gerstler
Honestly… I only get starstruck over chefs.
– Gigi Hadid
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
– Eric Ripert
Chefs are leaders in their own little world.
Chefs are nutters. They’re all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
– Gordon Ramsay
For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.
– Michael Symon
Many of my friends are chefs, and I learnt to cook watching them.
– Mary Quant
There really is a camaraderie among chefs and a willingness to help out whenever we can.
– Rocco DiSpirito
Chefs don’t use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.
– Yotam Ottolenghi
I miss being fawned over by restaurateurs and chefs.
– Toby Young