Kitchen Staff Quotes

I worked at a pizza shop. My brother's best friend owned it. I did a little bit of everything there, whatever they needed.

I love how restaurants work. The energy, the pace, and the idea of working under budgetary restraints reminds me a lot of sets.

I sympathize with every kitchen porter.

I went into a French restaraunt and asked the waiter, 'Have you got frog's legs?' He said, 'Yes,' so I said, 'Well hop into the kitchen and get me a cheese sandwich.'

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

I was a very good cook, and I knew I could build a business.

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.

I was a hostess, a waitress, a cafe manager, and a prep chef. For one job, I had to wear a hat shaped like a head of garlic.

The food business is very tough, but there's also a lot of love and very giving.

If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.

I would work as a cook, get a little money, then open another restaurant.

My chefs don't apply for 'Top Chef'. They all know that there is no way. At the end of the process I look at the resumes of the last 25 options just to make sure they've never worked for me before.

They wouldn't take me in the navy because of my glass eye. So I joined the merchant navy, who allowed monocular crew if you worked in the kitchens. You're not wanted on deck or in the engine room with one eye, but you're good to fire up the ovens and cook hundreds of chops.

I used to work in kitchens, doing 12 or more hours a day of physical labor, so today, eight to 12 hours of cooking, chatting or filming feels like a vacation. When I have a scheduled 'day off,' I spend several hours writing, then I clean until I crash from fatigue. I don't relax well.

I'm not a TV guy. I'm a restaurant chef and a businessman.

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

The president of the United States can't even fire his chef. I'm not kidding.

I wanted to work in corporate restaurants.

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

Cooks are an undervalued, awesome profession.

I never was a caterer, but I did deliver pizzas.

Traditionally, lots of vagrants and unemployable characters wind up working in kitchens.

Restaurants remind me of bands: there's lots of camaraderie, people work very closely together, very hard, and it's a bad job to pick if you want to make lots of money. Whether music or food, the reward always has to be because you love it.

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

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.