Jon Favreau 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.

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

Cooks are an undervalued, awesome profession.

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

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

I worked as a cook before starting acting.

I've never taken a cooking class. I've never gone to a cooking show. I've never read a recipe in my life.

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

I spent several years cooking on a line.

I love to see the smiles on people's faces when you cook for them. I love to go to different restaurants. I want to cook because I know this acting isn't going to last forever, and I want something to fall back on. It's another way to make people smile.

I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other end alive and able to form a sentence.

I'm actually a good cook.

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.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

I don't really care that much about eating. But I like impressing people with how good a cook I am. So I will cook. I'm an excellent cook. Not many people know that about me.

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.

For decades, many blacks were reluctant to pursue a profession that was associated with servitude. If you went to school, it was to become a lawyer or doctor. Older generations didn't understand why one would spend money to learn how to chop, peel, dice, and saute vegetables when that trade could be taught at home.

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

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

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

I will tell you, I'm a lousy cook, but I think I'm a pretty good judge of a good meal.

You wouldn't know it but I'm no good at... cooking. My chef does that.