Terms Of Service
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Terms Of Service
Quotes by Chefs
I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.
Find something you're passionate about and keep tremendously interested in it.
Food, to me, is always about cooking and eating with those you love and care for.
Sushi is taking over the world. It's like pizza: you can get it everywhere.
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
As a boss, as a CEO, as a creative director, as a chef, I've learned that failure will always come. I've learned to give it a big squeeze, smile at it, humble myself to it and then use it as a springboard to send me on my way to strength, success, and fulfillment.
Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It's all about the memories.
All my grandchildren bake. On a Saturday, Annabel's boys, Louis and Toby, always bake. Louis makes a chocolate cake, Toby makes banana or lemon drizzle. They're 12 and 10, and they can do it totally on their own. My son's twin girls, Abby and Grace, are 14; they make birthday cakes and like to do it on their own with Mum out of the way.
Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.
I believe in tradition and innovation, authenticity and passion.
One of my early childhood memories was my grandmother always having a bowl of Nestle chocolate bars at her house. My sister and I would argue over who could eat the chocolate bars. Looking back, I don't know why we just didn't share. We could have split them.
Holidays - any holiday - are such a great opportunity to focus on bringing the family together.
People talk about perfect timing, but I think everything is perfect in its moment; you just want to capture that.
Cooking is in an honest profession where you cannot hide and let others do the work for you. You have to show up, work hard and prove you can do it faster and better. And find a mentor who will recognize your talent and push you in the right direction.
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.
I love the sensation of being out in the open air, far away from all the distractions of modern life. I will usually disappear for a couple of hours, and that time on my bike is quite sacred, as it's when I do all my serious thinking. Sometimes I will stop off at bikers' cafe and have a bacon sandwich.
I'm not a fighter, but in my mind I'm fighting every day. 'What's new? What am I doing?' I'm fighting myself. My soul is samurai. My roots aren't samurai, but my soul is.
Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'
What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!
This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.
I'm the happiest man in the world.
Easter is an arts and crafts moment where your whole family and friends can get involved.
I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.
To me, there's no great chef without a great team.
I think self-discovery is the greatest achievement in life, because once you discover yourself and accept what you are, then you can fulfil your true potential and be happy.
Marco Pierre White
If summer had one defining scent, it'd definitely be the smell of barbecue.
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