The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It’s in the blood.

Now I know why I had that dream last night. It was a premonition forewarning me of the death of my cooking career!””I doubt that your cooking career is over. You may be working at...

We can’t all be bakers or chefs. Many of us have modest ambitions. But we can all buy a piece of the pie.

A chef should make a dish using only my words as ingredients. My words will taste great in your mouth.

A burnt and experienced hands are more important than the vessels in the kitchen.

My plans are not to open a restaurant, but what I would like to do is open a kitchen somewhere in D.C. proper and have a chef’s table where people can come and taste my...

To make my meal in a box taste better, I decided to tweak the logo, rather than the ingredients.

During the course of filming ‘Top Chef,’ I gain 15 lbs., so I’m used to needing two dress sizes.

I always knew I wanted to be a chef.

If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.

Why don’t you like the foods I like?” he asks sometimes. “Why don’t you like the foods I make?” I answer.

While some people are good at painting, playing an instrument or singing, I have been told more than once I am good at storytelling. I hope that you enjoy my stories as I recall them.

I am a chef who happens to appear on the telly, that’s it.

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.

I’m not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.

I am the most unselfish chef in Britain today.

I’ve swallowed fish-eyes wholelike an endoscope.I once ate a trout cooked inside a dolphin. Felt like a shark eating another shark,inside the cold-blooded womb of yet another shark.

I’m making naked, and I’m making it by hand and other body parts. Next I’ll be making spaghetti, if my first cooking show hasn’t been canceled by then.

I never even dreamed of being a chef, and that’s fundamental.

Prideep pointed to the flames of paraffin lamps as they came alive in the distance and cackled in awe at the experience. (…) I was to discover that making tasty soup with one carrot, ten...

The clouds are like marble in the sky, and I just want to make a kitchen counter out of the atmosphere. I can cook like a flock of birds.

First of all, I can’t really claim to be a great chef.

…if you can’t find any grappa, half a cup of cough medicine should achieve similar results.” [Audrey’s advice]

Dinner was a riot, but the food was bland, so I doused it with pepper spray. The chef wanted to protest, but he didn’t, because I had the pepper spray.

Just like if you were brought up on a farm, you would most likely carry on your father’s business as a farmer; I was brought up in the kitchen and ended up becoming a chef.

In elementary school, in my lunchbox, I used to pack a saxophone. I could have been a chef, a culinary artist, and all that jazz.

A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed the signature cooking style she imagines as the cornerstone of her...

I lurched away from the table after a few hours feeling like Elvis in Vegas – fat, drugged, and completely out of it.

I’m not a TV guy. I’m a restaurant chef and a businessman.

I’m not a chef. I think in this country, we use the term very loosely. I’m a cook and a teacher.

Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically...