Steve Ells Quotes

I don't get to cook in my own restaurant.

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

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

If it doesn't taste good it doesn't go on the menu.

To me, there's no great chef without a great team.

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

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

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

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.

The food business is very tough, but there's also a lot of love and very giving.

I spent several years cooking on a line.

I'm obsessed with cooking! I want a degree in the culinary arts!

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

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 always had a fantasy of being a chef, because I like kitchen life.

My first proper kitchen was this funny little club that we set up in Mercer Street in Covent Garden. It got shut down. Then I worked at a club in Notting Hill.

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

Being a chef would be too much hard work.

I love cooking. I'm in the restaurant business.

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 always knew I wanted to be a chef.

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

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 love how restaurants work. The energy, the pace, and the idea of working under budgetary restraints reminds me a lot of sets.