Chefs quotes

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.

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.

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.

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.

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

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.

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.