Chef Quotes

Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing with a restaurant like that. It was just life - the education involved in running the organization, even on a small level.
Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way.
We have a training period; we have certain guidelines and structure. You can't hire talented people and stifle them. That's not the way it works anymore.
After guest appearances, I got the offer to do the show as the successor of Arthur Schwartz. It's so much fun.
As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business.
At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare.
Be curious, learn and read as much as you can about food. Don't worry about making money. Focus on learning at various venues before you settle down for a steady position.
Flavor Five is a book with recipes using five ingredients to possibly be cooked in just five minutes. It will be very user-friendly for the home cook on the run.
I came literally to the table with a wealth of knowledge by simply understanding how food should taste.
I can now focus on a huge audience through TV, books, cookware and foods.
I definitely think there was some overacting on the part of the customers and the wait staff. The people who came in during the shooting were clearly there to have a moment on television, and that's fine.
I wanted to share my life story and honor my roots. I am very proud of my family and mother.
I was on the show previously as a guest host, so I had a little practice.
I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice score.
In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.
It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.
Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.
Mama is slowly getting better. So many people are so fond of her.
Talking up a storm about food is so easy for me, it's second nature.
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