Food Presentation Quotes

I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.

A great chef is an artist that I truly respect.

Being a cook, there's always pressure - not for your ego but for people to love your food.

When making tartare, keep everything chilled as you go, including the mixing bowl and plates. Presentation matters, too: The meat should be fridge-cold when served and cut as precisely and neatly as possible.

I don't know if I am a good cook, but I am a dedicated cook.

And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.

You wouldn't know it but I'm no good at... cooking. My chef does that.

I cook as much as I eat, and I like the aroma that comes out of a kitchen.

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

I used to be a chef.

I remember loving food tech because of the precision and the creativity, the weights and measures, the tiny glimpses of flavour.

With food, you're the artist; you put the colour in it, you present it to the table and it has the ability to knock out the senses. It can look fabulous, be beautifully presented and smell great and taste good as well.

I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.

Dining is and always was a great artistic opportunity.

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

When I was a player it was not normal that I would cook at home but now that I have more time, I do sometimes. I like it, I like to cook and maybe sometime I would like to have some lessons.

I love cooking. There is nothing I like better than going home and cooking my family a nice meal. Anything with pasta! Pasta with butter! I have a good repertoire, and I can do quite a few different dishes. Sometimes they work out and sometimes not.

Nobody pours stuffing like you do, my friend.

I'm actually a really good cook, and people don't believe this about me!

The thing about innovation is, where do you stop? There are movements across the world where people are asking restaurateurs to bring back the regular plate. So, yes, we are fed up of drinking out of shoes and eating out of hats.

Americans will eat anything if it is toasted and held together with a couple of toothpicks and has lettuce sticking out of the sides, preferably a little wilted.

Chefs have the ego of an actor and fashion designer combined.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

I love to cook, man, I'm the short-order cook of the house. It's also my creativity. The kitchen is my space. I'm always cooking, I'm always making something.