Action Bronson Quotes

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.

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.

If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.

I can direct breakfast, lunch, and dinner. I take pride in my kitchen, but I'm not going to direct a movie.

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

I always had a fantasy of being a chef, because I like kitchen life.

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

I was a very good cook, and I knew I could build a business.

I love cooking. I'm in the restaurant business.

I had a job at this French restaurant, and I hated it. I don't like serving; I don't like getting people ketchup.

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

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

I wanted to work in corporate restaurants.

I love how restaurants work. The energy, the pace, and the idea of working under budgetary restraints reminds me a lot of sets.

It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.

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

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

I grew up in the restaurant business, and that's always something I wanted to do.

Essentially, for me, the whole point of being a chef is to have your own restaurant.

I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.

All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.

I'm obsessed with cooking! I want a degree in the culinary arts!

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.

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.