Jose Andres Puerta Quotes

I've never said I was a chef - I think I make great food. I will never open a restaurant to do, like, tasting courses.

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

The food in the House of Commons is fairly good. The cafe in Portcullis House is really very high quality, and you also have a choice of eating in the more traditional restaurants, the Churchill Room or the Members' Dining Room. I don't often eat in them, though, as I'm usually on the run.

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.

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

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

I was a part- time chef. I can cook you the best steak you've ever had.

A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.

I don't know any chef who doesn't like fast food.

Anybody can cook for chefs. I cooked for a three Michelin star chef when I was cooking at home.

I have to go out for lunch and dinner because I can't cook. I need a woman to come and save me from my cooking.

I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.

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

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.

At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.

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.

For a State Dinner there are many people involved in the menu planning—many cooks in the stew as it were.

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.

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 worked as a cook before starting acting.

I've had the privilege of having a lot of amazing people cook for me.

God, Americans know how to cook.

When we eat something at a restaurant, however simple it may look, there's something in it that makes you think, 'Well, I couldn't quite do this from home.'

There are so many things you can do with a culinary degree.