#chefs

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why. ↗

— Rene Redzepi

#chefs #eat #even #good #inform

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff. ↗

— Sally Schneider

#because #breaking #chef #chefs #coming

People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are. ↗

— Michael Symon

#assume #case #chefs #complain #i

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. ↗

— Luigi Barzini

#chefs #composed #dainty #deserted #devour

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 weighed every time they come into the kitchen. ↗

— Gordon Ramsay

#before #chefs #come #cooking #delivering

In this world . . . It's Heaven when: The French are chefs The British are police The Germans are engineers The Swiss are bankers And the Italians are lovers It's Hell when: The English are chefs The Germans are police The French are engineers The Swiss are lovers And the Italians are bankers. ↗

— Hidekaz Himaruya

#chefs #engineers #heaven #hell #hetalia

'Sweet Genius'' viewers will be on the edge of their seats as we continue to push the limits with inspirations and ingredients, while showcasing the talents of some of the best pastry chefs around. As a result, the desserts that the chefs create are truly outrageous. ↗

— Ron Ben-Israel

#best #chefs #continue #create #desserts

Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid. ↗

— Cat Cora

#after #aid #anything #assistance #borders

I miss being fawned over by restaurateurs and chefs. ↗

— Toby Young

#chefs #i #miss #over

I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a teaching job. ↗

— Ted Allen

#barriers #break #chefs #differently #down