Hans-Ulrich Obrist Quotes

I want to be Jacques Pepin. I want to have a nice 50-, 60-year career. I want to be on PBS when I'm 70-something, still kicking it, having a great time, showing up in Aspen to sign cookbooks. I just want to have a nice, big, long career.

My aunt is a famous L.A. chef, Susan Feniger, and she's got Street and Border Grill. So a fun night out for me is to go to my aunt's restaurants.

If I want popularity, I go to a chef's convention.

When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.

I'm not sure I'd write a good cookbook, but I might make a good cooking show.

It's just us trying to start a movement where everybody passes on a bit of cooking knowledge. We estimate that one person can potentially affect 180 others very quickly so we're just trying to spread the word.

I feel fortunate to be part of the cooking community. We learn from each other.

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.'

I'm a big fan of Jamie Oliver, and I've got all of his books. His recipe for peas with white wine and bacon is one of my favourites.

When I was growing up, Chef Charlie Trotter inspired me a lot.

When I set up my first restaurant, I was so inspired by Wolfgang Puck, who is also based in L.A. and is now a good friend of mine, and the way he would engage with his customers and greet them personally.

Giada De Laurentiis, of 'Everyday Italian,' is not a chef, although she has culinary expertise - she was trained at the Cordon Bleu and worked as a private cook for a wealthy Los Angeles family.

You can call me the bad boy chef all you want. I'm not going to freak out about it. I'm not that bad. I'm certainly not a boy, and it's been a while since I've been a chef.

I've known Emeril for more than 20 years from when I featured him on 'Lifestyles of the Rich & Famous' from his days at Commander's Palace in New Orleans and from when I helped start the Food Network where he subsequently hosted an amazing 2,000-plus shows.

I've never considered myself a celebrity or even part of the entertainment business. I'm a cooking teacher.

I think cookery shows have become so sophisticated, and everyone's so marvellous at it, but there are people like me who aren't into the cooking malarkey, who still don't know how to boil an egg for three minutes.

I watch the Food Network with my kids. We - yeah, I - I - I generally don't admit that, but I love cooking.

I am a chef who happens to appear on the telly, that's it.

You don't become a chef to become famous.

It's wild how chefs have become like rock stars.

I also want to go to an Italian island and do cuisine properly with some famous Italian chef and, like, his mother.

He was an innovator, an experimenter, a missionary in bringing the gospel of good cooking to the home table.

Shows like 'Top Chef,' 'Hell's Kitchen' have helped bring attention to the culinary world on a whole, but you have to be cautious it doesn't get out of hand.

Rachael Ray is probably the most watched kitchen personality in the history of American television.

You know what, I don't really watch a lot of cooking shows, but what's great about them is that it inspires a lot of the younger generation so, you know, with cooking shows and reality shows and the social media, I think it really makes our industry a hotter industry.