Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
I am the emperor of Germany, but you are the emperor of chefs.
Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food.
A lot of young chefs today get carried away by trends, by influences, by movements.
Celebrating the holidays in the White House over these past eight years has been a true privilege. We've been able to welcome over half a million guests. . . our outstanding pastry chefs have baked 200,000 holiday cookies. . . and Barack [Obama] has treated the American people to countless dad jokes.
I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.
Long Island for me, it's producing more chefs coming out of there than Paris.
In Japanese sushi restaurants, a lot of sushi chefs talk too much.
Some people who are obsessed with food become gourmet chefs. Others become eating disorders.
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat.
It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.
Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through it.
Probably a mistake, you know, that people make in America, to think that all great chefs are a male. . . I'm still the only male in the family who went into that business.
My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me.
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.
Mothers and grandmothers: these are the people that I admire most, not so much chefs.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
I miss being fawned over by restaurateurs and chefs.
