Chefs Quotes

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I tell my pastry chefs to be in tune for all of this. You have to be challenged by using secret or unusual ingredients. - Ron Ben-Israel

Our chefs come up with wonderful specials all the time. Thursdays are lobster night ($13.95) and Wednesdays are prime rib night ($12.95). We have different specials throughout the week. - Bob Wright

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

Only if it's a signature dish by one of the very few truly original chefs in the world. Everyone has been robbed in the middle of London, it's normal. But it doesn't bother me; I'm sometimes tickled. Every restaurant in London is after my bread recipe, for example, and it's not easy to keep it a secret. - Richard Corrigan

One of the reasons we really like to work with chefs is, boy, they do a nice job with the food. They are doing such a fine job of introducing that lamb to a lot of people who may have never eaten it. The consumption of lamb in the U.S. is 1 pound per person per year. If you can get it out there in front of people and they taste it and enjoy it, they will start buying it. - Dan Wilson

One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much. - Jacques Pepin

Now slow cooking is coming back, all these chefs are talking about an infusion of flavor and braises and everything, and that's what Crock-Pot is all about. You get home from work and dinner's ready, and the smell of it in the house (is fantastic). - Mona Dolgov

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. - Rich Allison