Terms Of Service
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Terms Of Service
Quotes by Chefs
I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.
Find something you're passionate about and keep tremendously interested in it.
I believe in tradition and innovation, authenticity and passion.
As a boss, as a CEO, as a creative director, as a chef, I've learned that failure will always come. I've learned to give it a big squeeze, smile at it, humble myself to it and then use it as a springboard to send me on my way to strength, success, and fulfillment.
I will never use a substitute for butter. Margarine is one molecule away from eating plastic. If I'm going to eat that type of food, it's going to be the real deal.
Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.
All my grandchildren bake. On a Saturday, Annabel's boys, Louis and Toby, always bake. Louis makes a chocolate cake, Toby makes banana or lemon drizzle. They're 12 and 10, and they can do it totally on their own. My son's twin girls, Abby and Grace, are 14; they make birthday cakes and like to do it on their own with Mum out of the way.
I love the sensation of being out in the open air, far away from all the distractions of modern life. I will usually disappear for a couple of hours, and that time on my bike is quite sacred, as it's when I do all my serious thinking. Sometimes I will stop off at bikers' cafe and have a bacon sandwich.
Cakes are special. Every birthday, every celebration ends with something sweet, a cake, and people remember. It's all about the memories.
Food, to me, is always about cooking and eating with those you love and care for.
This is the power of gathering: it inspires us, delightfully, to be more hopeful, more joyful, more thoughtful: in a word, more alive.
Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.
To me, there's no great chef without a great team.
Holidays - any holiday - are such a great opportunity to focus on bringing the family together.
Cooking is in an honest profession where you cannot hide and let others do the work for you. You have to show up, work hard and prove you can do it faster and better. And find a mentor who will recognize your talent and push you in the right direction.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.
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 than you, I'm going to be a better chef.
I think self-discovery is the greatest achievement in life, because once you discover yourself and accept what you are, then you can fulfil your true potential and be happy.
Marco Pierre White
Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'
The true mark of professionalism is the ability to respect everyone else for their styles and always find something positive in every dining experience and highlight it in your thoughts and words.
The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.
People talk about perfect timing, but I think everything is perfect in its moment; you just want to capture that.
What I've enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn - I love it!
Easter is an arts and crafts moment where your whole family and friends can get involved.
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.
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