Bill Buford Quotes

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 don't get to cook in my own restaurant.

I always knew I wanted to be a chef.

I cook chicken for a living.

I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.

I used to be a chef.

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

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

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.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

I think I could be a cook. Everybody always says I'm good, though I think it's quite gruelling as a profession.

I was a hostess, a waitress, a cafe manager, and a prep chef. For one job, I had to wear a hat shaped like a head of garlic.

I worked as a breakfast cook in a lot of different restaurants.

If a restaurant kitchen is your office, Nom is for you.

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

My parents owned a soul food diner. It inspired me to go to culinary school.

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.

I spent several years cooking on a line.

I'm not a TV guy. I'm a restaurant chef and a businessman.

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

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

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.

Being a cook doesn't necessarily mean you are a competitor.