Paul Hollywood Quotes

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

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.

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

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.

You don't go into being a chef for the money.

I cook for a living; I'm not a scheduler.

Cooks are an undervalued, awesome profession.

Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.

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

I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.

You don't become a chef to become famous.

It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.'

I never even dreamed of being a chef, and that's fundamental.

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.

People in professional kitchens may love what they do, but sometimes it's just something that puts food on the table.

I didn't harbor a huge desire to become a chef until I graduated from college.

I look back and nearly all of my early jobs were in food.

My father and my brother are chefs.

Straight up, Oreos, sodas, chips, salsa dips, egg white omelets, yogurts, breads, ketchups, mustards, barbecue sauce, frozen pizzas, hot pockets, ice cream, all these things that you eat in your normal life - I think if chefs got more involved in that, then it could be better. Because we're the ones that know flavor.

Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.

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 grandfather, father, and uncle were chefs, and my other uncle was a butcher.

After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

Being a chef is the best job in the world.