Christopher Stanley Quotes

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

Being a chef would be too much hard work.

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

I always knew I wanted to be a chef.

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.

I used to be a chef.

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

I cook chicken for a living.

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

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.

If acting doesn't work out, I'm probably going to be a professional chef.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

I am a noncook, although I'm very interested and have a large collection of cookbooks.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.

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.

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.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

Who needs one more chef in one more building with four walls and a kitchen?

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

I'm not on chef level, but I'd make a good line cook. That's not too shabby.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

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