Chef Career Quotes

When I moved to Los Angeles, I was cooking with two guys who became celebrity chefs, if you will. I became their sous chef for awhile. We'd go to all the big names in Hollywood.

Just so [becoming a chef ] that I could support my art habit. You know? I mean, this is - this is something where you've been literally given an opportunity to put the world on pause for a second.

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

I studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.

I came to understand that the words executive and corporate never belong next to the word chef.

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

My father cried when I said I wanted to be a chef.

I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.

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

I have worked my way up in the food industry being strong and steady about who I am as a person, first and foremost, as a chef and professional, and certainly as a woman.

I worked on the line, I've been an executive chef, I've worked for the Mets, I've worked for various steakhouses, vegetarian restaurants, a lot of Middle Eastern stuff. I've worked my fair share of a lot of different things. I've worked at festivals and street fairs, you know? I've been through it all.

My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.

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

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?

Being a chef isn't the ideal career to intersect with parenting, but I try to be in my kids' lives as much as possible.

It wasn't the traditional cooking most people do. For me, as a young chef, Thanksgiving meant going to work in the kitchen at places like Gotham, JoJo and Jean-Georges.