Michael Mina Quotes

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

Chefs are leaders in their own little world.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

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 spent several years cooking on a line.

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

Being a chef would be too much hard work.

I always knew I wanted to be a chef.

The best job a man could have would be a chef. They'd understand the long hours I work and the drive and ambition it takes to succeed.

As a young manager, I had no idea what it meant to be a chef.

I used to be a chef.

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

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

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

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.

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

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

I studied cooking all through high school.

I had no desire to be a chef, but I had a desire to be someone who was heard.

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.

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

In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.

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.