Steve Ells 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.

I used to be a chef.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

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

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.

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

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.

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

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.

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

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

I am a noncook, although I'm very interested and have a large collection of cookbooks.

I went in saying I wanted to be the food guy.

I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.

Cooking for six people every day is like having a cafe.

The best way to get anybody's attention is dinner. I have good kitchen skills and good grocery shopping skills.

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 can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.

When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.

While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.

Being a chef would be too much hard work.

It helps immerse yourself in what you potentially want to do. Being involved, learning firsthand and observing the craft and absorbing all you can, makes it easier to define what you want. It will also ultimately make you a better Chef. Culinary school, or even a single class, is a great bet too.

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.