Eric Ripert Quotes

I will pursue my passion of cooking every day until my hands fall off and I lose all sense of smell and taste.

Maybe one of the only things I do well: I cook like a maniac! I would be a chef if I weren't an actor.

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

I wouldn't call being a chef gratifying in a lot of ways. It's an act of love.

I'm a great cook. People have asked me to do a cookbook.

I'd be a chef if I wasn't a musician, that's for sure.

Being a chef never seems like a job, it becomes a true passion.

You know, from age 17 on, my paycheck was coming from cooking and working in kitchens.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

I am a better cook than I am an actor. If I have any ego, it's about cooking. I'm one of the best cooks... and I cook in any language.

Back in the day, cooking definitely was the thing where you could make a lot of money. Also, it was something that I liked to do.

A great chef is an artist that I truly respect.

All are not cooks that walk with long knives.

You don't go into being a chef for the money.

My father and my brother are chefs.

Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.

One of the reasons I'm called 'Demon Chef' is because in Hong Kong, people were calling me God chef, and I right away took away that term because calling yourself God is blasphemous.

Cooking is just as creative and imaginative an activity as drawing, or wood carving, or music. And cooking draws upon your every talent--science, mathematics, energy, history, experience--and the more experience you have, the less likely are your experiments to end in drivel and disaster. The more you know, the more you can create.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

First of all, I can't really claim to be a great chef.

I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.

I wasn't the most confident of cooks, but I just persevered, and I wanted to learn, and I wanted to be a sponge, and I wanted to be better than the next person, and I wanted to learn as much as I could, so I just kept pushing, and it took me a long time actually to be confident in my technique and my ability as a cook.

I studied cooking in Spain after college.

Ever since I read 'Kitchen Confidential,' I saw a little light bulb go off. Being a chef is like being on a pirate ship; it's not like 'Who Is Killing the Great Chefs of Europe?' or whatever my impression was as I was growing up.

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