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Chef Inspirational Quotes (2188)

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The culture of chefs is a melting pot, and I always say this - if we could put all the heads of state around a table, each representing their food culture, and then each take one bite of the other's and pass it to the right, and then explain the ideals and culture around those bites, our world problems would be easier to solve.
Robert Irvine
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Fifty thousand dollars' worth of cabinets isn't going to make you a better cook cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.
Tyler Florence
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First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
Tyler Florence
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I think it's important to recall... what you remember your grandmother making, where you're from and the foods you enjoyed as a child yourself, and pass that information off to your kids.
Tyler Florence
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My parents both worked full time. I remember a lot of simple meals. Everything I know about cooking is self-schooled.
Tyler Florence
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The concept of being a locavore, or one who chooses whenever possible to incorporate locally grown or locally produced food into one's nutrition plan, is of great importance
Tyler Florence
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I think food trucks are the new answer to American fast food. The idea of raising two or three million dollars and going through red tape to open a restaurant, there's lots of barriers to success. There's a really easy jumping place for food trucks. It's very hip and acceptable for new chefs to open a food truck first.
Tyler Florence
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Today's food trucks are far from cheap eats on wheels, there are some seriously gourmet offerings on four wheels.
Tyler Florence
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My favorite comfort food would have be braised beef. You know, beef, slow-cooked in a Dutch oven or in a slow cooker until it falls apart with simple mushrooms, some onions and lots of fresh thyme and garlic.
Tyler Florence
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Before judging a thin man, one must get some information. Perhaps he was once fat.
Fernand Point
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My hair is always a big topic. It is just hair.
Anne Burrell
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There are so many things that you think will look cool but then you look like an idiot!
Anne Burrell
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There are many places that people can produce really good food. I wouldn't limit it to an area of the country, it's what the chefs have in them.
Anne Burrell
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I believe that if you have good organizational skills, then creativity can come out of that, but it's hard to be really creative when everything is a mess. And in a restaurant, organizational skills are imperative.
Anne Burrell
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I believe that there is always something new to learn, in fact, that is one of the three reasons that I chose to become a chef, that my education is never over.
Anne Burrell
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Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and fun.
Anne Burrell
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I love the simplicity, the ingredients, the culture, the history and the seasonality of Italian cuisine. In Italy people do not travel. They cook the way grandma did, using fresh ingredients and what is available in season.
Anne Burrell
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I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.
Anne Burrell
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I lost my brother when he was 30, and that was devastating for me. I don't know if I will ever get over it.
Giada De Laurentiis
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I have a rule: before I can throw anything out, I have to write down five possible uses for it. This stretches my mind and keeps it nimble - just like stretching exercises do for my body.
Anna Olson
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Your job is to create. Their job is to try to stop you. Don't do both jobs.
Anna Olson
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If you're nervous about doing something, plan to do it badly, giving yourself credit for just doing it. That takes a weight off your shoulders because anyone can do something badly.
Anna Olson
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Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life. Baking is done out of love, to share with family and friends, to see them smile.
Anna Olson
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Cooking allows you to have travels, adventures and journeys without going anywhere. The running joke between my partner and me is that I'm not really concerned about how long it takes, or how much I destroy the kitchen, because I just have such a good time doing it.
Ted Allen
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