Auguste Escoffier Quotes

Chefs don't become chefs just to earn stars - that's not the goal.

My dream as a passionate cook has been to go to Le Cordon Bleu. Never could my most incredible dream have lived up to the experience. The food, the lesson, the chef, the ingredients - all the best of the best. I see why Le Cordon Bleu is world-renowned.

It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.

I watch cooking change the cook, just as it transforms the food.

In a day and age when there are so many culinary competitions - ranging from contests of taste to those of technique - The World Food Championships will be the ultimate food competition.

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

I have a goal so lofty it's almost embarrassing to talk about. And that's to be the best restaurant in the world.

Creating deluxe cuisine is like playing a sport. Always competitive. Always challenging. And if you slow down a bit, you can no longer return to the top level.

Chef Michel Richard is always at the top of his game.

In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.

My dad was a master butcher and I trained to be a butcher when I left school. I didn't enjoy it at the time but I love cooking now, so perhaps I would have been a chef.

I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.

In 1990 at Harveys, when I was 28 years old, I became the youngest chef to win two Michelin stars. It was a huge achievement.

Being a chef is the best job in the world.

I always wanted to do good work, the best that I was able to, to really discover myself, getting better with each role, and find newer ways to do the same thing.

I want to use my time here at Arsenal to develop my strengths.

I grew up around food and in a restaurant, so it never dawned on me that this was a thing to do; it just was. Then I found it as a profession in my mid-twenties after years of bad decisions and depression. The first step was going to the bookstore and learning about this craft. Then applying in kitchens and just getting to work.

My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.

Lifelong learning is becoming commonplace, with people studying at different times when they see the benefits of doing so.

One quality of leaders and high achievers in every area seems to be a commitment to ongoing personal and professional development.

The only job security you have today os your commitment to continuous personal improvement.

We need to think about what cooking is, what context it takes place in and what its relationship to the world of art is. If there were criticisms of my presence at Documenta, that's a good thing because it means we were doing something new. Your mission in creating something artistic is to produce something new and polemical.

Persons, especially salaried people who schedule their spare time, to provide for home study (or attend specialized short courses, seminars or training) seldom remain at the bottom very long. Their action opens the way for the upward climb, removes many obstacles from their path, and gains the friendly interest of those who have the power to put them in the way of opportunity