If you are lucky enough to have feasted on food prepared by a chef, you know that the chef’s work is a true labor of love. A chef must be a scientist: they must understand the alchemy of bringing flavors together masterfully. They often act as track stars as well, always on their toes as they dash around the kitchen. And, sometimes the chef is like a grandmother, bringing joy and comfort to all who are within sniffing distance of their latest culinary treat. If you are thinking about hiring a chef for your next event, don’t think. Just do it. Here are 20 insightful quotes to help you take the next step.
I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.
– Maneet Chauhan of chauhan ale and masala house
TV is a deformed vision, an excessive caricature. A chef has to be an artisan, not become a star.
– Alaine Ducasse
As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don’t want to eat certain ingredients, you have to respect that.
– Joël RobucHon
Get to know the Chef and you will start to enjoy dining out even more.
– John Walters
As a chef, I got into this because I love the creative energy and I love the science, but I also love to feed people and make them happy.
– Christina Tosi of milk bar
As a chef, I feel it is my duty to make the most of what the earth gives us.
– Lidia Bastianich
I’ve been a cook all my life, but I am still learning to be a good chef. I’m always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.
– José Andrés, founder of world central kitchen
Sometimes, early in their careers, chefs make the mistake of adding one too many things to a plate to get attention. If a chef is just coming up with wiz-bang gimmicks on their plate, that has nothing to do with bringing real pleasure to people.
– Danny Meyer
I am not convinced with having a signature dish. The whole point of being a chef is going to a new place, adapting and curating a new menu as per the culture and community.
– Ranveer Brar
If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself. The joy of is in cooking for others – it’s the same with music.
The painter, sculptor, writer and musician are protected by law. So are inventors. But the chef has absolutely no redress for plagiarism on his work; on the contrary, the more the latter is like and appreciated, the more will people clamour for his recipes.
– Auguste Escoffier
Chef’s choice is my favorite. I’m super adventurous.
– Neil Patrick Harris
A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.
– Wolfgang Puck
Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‘Is it good? Does it give pleasure?’
– Anthony Bourdain
When a chef cooks for his own ego rather than his guests, he/she sets themselves up for ridicule and failure. In the end, it’s the service industry. Our goal is to make our guests happy through our cooking.
– Johnny Iuzzini, author of sugar rush
They say never trust a skinny chef, but the fact is, to stay healthy when you’re a chef means you have to work twice as hard.
– Marcus Samuelsson
A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that’s when cuisine is truly exciting.
– Charlie Trotter
Let’s face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that’s different between you and me is the products we can get, and I can get a better product that you, I’m going to be a better chef.
– Thomas Keller
As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.
– Daniel Humm, owner of eleven madison park
I feel like a princess with a knife. I’ve wanted to be an Iron Chef forever.
– Alex Guarnaschelli