Theodore White Quotes

I used to be a chef.

I know my way around the kitchen. I like to cook, so I can fry an egg. I guess I could be a fry cook at Bob's Big Boy or something, or maybe a sous chef somewhere a little nicer. I would like to do that. I think I can probably pick that up pretty quickly.

I cook chicken for a living.

Chefs are leaders in their own little world.

I ended up wanting to be a cook and hold my own in a restaurant.

I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.

A couple of my friends told me to get into cooking but I have not been able to get myself into the kitchen.

I've cooked just about everything really.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.

I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.

I spent several years cooking on a line.

I went in saying I wanted to be the food guy.

My first proper kitchen was this funny little club that we set up in Mercer Street in Covent Garden. It got shut down. Then I worked at a club in Notting Hill.

I don't get to cook in my own restaurant.

'Molto Mario' was the show that sparked my entire interest in cooking.

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

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.

Being a chef would be too much hard work.

All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.

No chaos, no creation. Evidence: the kitchen at mealtime.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

I've always liked food, and I've always been interested in cooking and stuff like that.

I always knew I wanted to be a chef.