Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is ...
I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like...
Many of them have accomplished a lot before they ever get to 'Top Chef' although they're not well known. The show just provides them with a platform. There's just one winner and on some seasons you can get numerous chefs that are really good. Even if...
It's very tempting to have a nanny and live in a gated community and have a chef - I'd love to have a few dinners cooked for me. But I don't want that for my children. When they're older, if people say to them, 'Did you have a chef?' I want them to b...
You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.
Dube: [Dube, after running through the hotel lobby with a leaking cooler of lobster, quickly empties the cooler in a sink. Water, ice, and lobsters come gushing out into the sink and onto the surrounding counter. Some of the water, ice and one of the...
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 re...
When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cui...
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attent...
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weigh...
In this world . . . It's when: The French are chefs The British are police The Germans are engineers The Swiss are bankers And the Italians are lovers It's when: The English are chefs The Germans are police The French are engineers The Swiss are love...
One thing that makes me very happy is to see the growing activism among chefs in America. Chefs like Tom Colicchio, Bill Telepan, and Rachel Ray and food writers like Michael Pollan have gone to Congress, indeed sometimes even have testified before C...
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef's table... Unless they can identify what the...
You don't become a chef to become famous.
A goal without real consequences is wishful thinking. Good follow-through doesn't depend on the right intentions. It depends on the right incentives.
It is possible to become world-class, enter the top 5% of performers in the world, in almost any subject within 6-12 months, or even 6-12 weeks.
Linguini: [to Remy] This is not gonna work, Little Chef! I'm gonna lose it if we do this any more. We gotta, we gotta figure out something else. Something that doesn't involve any biting, or nipping, or running up and down my body with your little ra...
Willard: [incredulous] What are you talking about? Chief Quartermaster (QMC) Phillips: We're taking her to some friendlies, Captain. She's wounded, she's not dead. Willard: Get off there, Chef. [Willard shoots the injured girl] Chef: Fuck it! Willard...
I'm obsessed with 'Top Chef'.
Roberto Donna is a great Italian chef.
