(49 quotes found)
“I'm not a TV guy. I'm a restaurant chef and a businessman.”
Emeril Lagasse
“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
“[In the premiere episode of Hell's Kitchen, Ramsay demands the chefs create a signature dish to get a better gauge on their cooking skill.] Watching them create their signature dishes on the first show was an enormous insight into their personalities, ... I can tell in two minutes if someone will make it in my kitchen.”
Gordon Ramsay
“Many chefs do not even know the nutrient content in the raw materials and how to arrange them together to make a healthy dish.”
Wang Yi
“Chefs are also more knowledgeable than they used to be about how to prepare these birds, so they're prepared better.”
Jason Handelman
“[Some chefs] who come from the restaurant kitchen have a hard time identifying with the needs of the home cook,”
Dave Lieberman
“This structure defines our core. It's just like that chef, Gordon Ramsay. He takes the same ingredients and makes five different dishes out of them, and we can do the same.”
Uli Bez
“He goes ?Chef, I won first place?. I was screaming, I was just so proud of him.”
Diane Pinkham
“I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.”
Thomas Keller
“Many of the master chefs in the South, both the upper South as well as the deep South, were blacks and many of those people came here to Washington, D.C., and opened up establishments. Very, very few of them have survived. But they certainly were very prominent.”
Ed Smith
