Alvin Leung Quotes

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

Patience is the secret to good food.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

A great chef is an artist that I truly respect.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.

Cooking is an art form, a creative thing.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

I enjoy watching talented cooks bringing together ingredients into a fabulous dish.

As chefs, we cook to please people, to nourish people.

The art of the cuisine, when fully mastered, is the one human capability of which only good things can be said.

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'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.

I like Bobby Flay's attitude and his approach towards food. I think he's just passionate and very honest. I find him very honest about food and cooking and ingredients and I admire that because I think that it's easy to get away from that for various reasons.

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.

Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.

Part of what makes a great chef is the ability to adapt, cook, and to taste. A great chef will use all their food knowledge, food memories, and senses to work with each ingredient and apply themselves to the dish they are creating.