Roland Mesnier Quotes

The one thing that I'm in charge of in this wedding is the food.

Cooks are an undervalued, awesome profession.

I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.

My mum and dad are pretty amazing chefs and they spent most of my childhood cooking really extravagant things for my sister and me.

I can't cook, but I have a nice book of menus... and I can plate and set the table.

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

Patience is the secret to good food.

As chefs, we cook to please people, to nourish people.

To me, there's no great chef without a great team.

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

I'm just someone who likes cooking and for whom sharing food is a form of expression.

The most important thing for having a party is that the hostess is having fun. I'm very organized. I make a plan for absolutely everything. I never have anything that has to be cooked while the guests are there. The only thing I might have to do is take something out of the oven and carve it.

When I have time, I really enjoy cooking.

Both my parents are chefs... I grew up in a restaurant and was always surrounded by cooks. I love food.

As a chef, I like to be totally prepared. I'm so big on lists. I love lists.

The old saying, 'An army marches on its stomach' has never been more true than in film and television. If it's good, cheerful, and exciting and full of great yummy things, then everyone does really well. If it's the opposite, it's very disappointing.

If I wasn't acting, I would want to be in the food and restaurant business. I really love to cook and am fascinated by the art of cooking in general.

I don't have the talent, the temperament, or the patience to be a great chef. I'd much rather order from someone who can really do it. I love restaurants. They make my life better.

I love the Food Network.

If you're a happy person around food, you can be a professional chef. It's fueled by passion.

I love to cook. I love to entertain.

I cook as much as I eat, and I like the aroma that comes out of a kitchen.

Essentially, for me, the whole point of being a chef is to have your own restaurant.

I used to be a chef.