Chefs are fond of hyperbole, so they can certainly talk that way. But on the whole, I think they probably have a more open mind than most people.

The trouble with having an open mind, of course, is that people will insist on coming along and trying to put things in it.

I’m evangelical on the subject of some chefs and writers.

You don’t come into cooking to get rich.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

The true cost to the world of a burger is far greater than the money you hand over to buy it.

When you cook under pressure you trade perfection.

Anyone who’s a chef, who loves food, ultimately knows that all that matters is: ‚Is it good? Does it give pleasure?‘

Why, I’d horse-whip you if I had a horse.

When I’m back in New York – and this is a terrible thing to complain about – I eat a lot more really, really good food than perhaps I’d like to. So many of my friends are really good chefs. It’s kind of like being in the Mafia.

My mom had Julia Child and ‚The Fannie Farmer Cookbook‘ on top of the refrigerator, and she had a small repertoire of French dishes.

The celebrity-chef thing, even at its worst, its most annoying, its silliest, its goofiest, its most egregious and cynical, has been a good thing.

I am the most unselfish chef in Britain today.

Bad food is made without pride, by cooks who have no pride, and no love. Bad food is made by chefs who are indifferent, or who are trying to be everything to everybody, who are trying to please everyone… Bad food is fake food… food that shows fear and lack of confidence in people’s ability to discern or to make decisions about their lives.

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

My mother cooked like a scientist. She had a giant Chinese-style cleaver that she chopped with, and a cupboard full of spices.

I like the fact that Melbourne always seems to support their chefs and promote them in ways I find really admirable.

What you’re going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that’s what’s on your plate. And I think that’s a good thing, because we know, obviously, about food.

I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.

It’s very hard when you eat out every day for a living, and a new restaurant comes along and you haven’t got that same vigour that you had 10 years ago.

The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It’s completely pointless.

Tokyo would probably be the foreign city if I had to eat one city’s food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.

Chefs are nutters. They’re all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

It’s so sweet, I feel like my teeth are rotting when I listen to the radio.

I’m not asking any of you to make drastic changes to every single one of your recipes or to totally change the way you do business. But what I am asking is that you consider reformulating your menu in pragmatic and incremental ways to create healthier versions of the foods that we all love.

After an era of everything being super-sized, who would have thought that major companies would be racing to market smaller, lower-calorie versions of their snacks and beverages – from half-sized candy bars to little, mini soda cans? We see it everywhere we go.