Culinary Respect Quotes

I don't cook. I respect food too much.

I believe that 'Food is a giver.' It gives you nutrition, health, and at times can give you recognition, like it did in my case, and you got to treat it with that kind of respect.

You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.

If you don't treat an ingredient and its flavors with respect - if you drown it in oil, for instance - you'll spoil it.

I hate people who are not serious about meals. It is so shallow of them.

Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.

In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.

Food still isn't my thing, but I've learned to respect its power and significance.

Respect for food is respect for life, for who we are and what we do.

It's a funny thing, but it's often overlooked that I'm a huge devout lover of French cooking. I have the utmost respect for them, though they have lost their respect for me because they think the way I cook is nutty.

I have experience more on the front-of-house side of things, but I've always had a strong reverence and a respect for chefs... they've always been sort of like my rock stars.

It's amazing the relationships you forge in a kitchen. When you cooperate in an environment that's hot. Where there's a lot of knives. You're trusting your well-being with someone you've never before met or known.

I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.

As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.