Brendan Coyle Quotes

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 know how to cut meat, yeah. I know how to cook, basically.

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

I grew up around food and in a restaurant, so it never dawned on me that this was a thing to do; it just was. Then I found it as a profession in my mid-twenties after years of bad decisions and depression. The first step was going to the bookstore and learning about this craft. Then applying in kitchens and just getting to work.

I cook for a living; I'm not a scheduler.

Food was always important in my family, but I didn't think of it as a vocation until a later point in life.

It's a 12-hour cooking class for me on the set of 'Chopped.' You'd think I'd get sick of it, but it's a source of endless interest to me. The only thing I don't like about it is it's a long day and my feet hurt. Otherwise, I love it.

I am not a chef. I can't claim that title. The difference is a cook doesn't have a degree. A chef has formal education. It has nothing to do with talent or actual preparation - one just can't claim the title if you don't have degree.

Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.

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

I think that my love of cooking grew out of my love of reading about cooking. When I was a kid, we had a bookcase in the kitchen filled with cookbooks. I would eat all my meals reading about meals I could have been having.

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

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

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

I don't cook, but I would love to learn.

I remember the Food Network when it was first starting out: Emeril Lagasse and all those people who helped make it when it was on a shoestring budget. It actually encouraged me to start cooking.

I cook chicken for a living.

It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.'

Growing up, my mom had a catering business. I used to help her pretty early on and loved doing it. My mom is an amazing cook, and she helped me cultivate a love for food. She taught me that food can be beautiful. We eat not just for survival, but we survive to eat. It's part of who I am.

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

Both my parents are chefs... I grew up in a restaurant and was always surrounded by cooks. I love food.

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 didn't harbor a huge desire to become a chef until I graduated from college.

One summer, when I was on break from architecture school in Tijuana, my aunt gave me a summer job cleaning up and peeling garlic, and I got to see her in her element. She was so passionate and such a good teacher, I decided to quit architecture school and go to culinary school in Los Angeles.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.