Culinary Ambition Quotes

I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.

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

The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.

Essentially, for me, the whole point of being a chef is to have your own restaurant.

Generally, I cook from the soul and measure by eye, throwing in this and that along the way. But I want to be a certified chef. That's one of my goals.

Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.

Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.

Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.

I feel like a princess with a knife. I've wanted to be an Iron Chef forever.

Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'

In Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.

I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open my own place.

Chefs don't become chefs just to earn stars - that's not the goal.