40 Quotes About Chefs

My mom was cooking all the time. I was always around great food, and so was Sandy. Our mothers could cook better than some of the finest chefs around.

All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because they didn't have much expanded imagination or technique or knowledge.

I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.

The problem is that there is many great chefs and many great cookbooks, but none of them work at home.

They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.

These two chefs will play an important role in managing the company's growing appetites.

It's very humbling. There's so many great chefs out there. It's a huge honor.

Don't Try This At Home: Culinary Catastrophes from the World's Greatest Chefs