"I refuse to cook anything other than what I was taught by my childhood and culture. Because there is no michelin restaurant, or top Chef, who can teach you to cook with the intuition and skill of a mother, and if at the end of the day, I've done her proud. I’d say that I've done enough.” — Behzad Jamshidi, Garden Manger at Le Bernardin in New York City and Culinary Sous Chef at Earls Restaurants in Vancouver

"I refuse to cook anything other than what I was taught by my childhood and culture. Because there is no michelin restaurant, or top Chef, who can teach you to cook with the intuition and skill of a mother, and if at the end of the day, I've done her proud. I’d say that I've done enough.” — Behzad Jamshidi, Garden Manger at Le Bernardin in New York City and Culinary Sous Chef at Earls Restaurants in Vancouver

“Be the one who nurtures and builds. Be the one who has an understanding and forgiving heart. Be the one who looks for the best in people. Leave people better than you found them.” - Phillip Esteban, Executive Chef at The Cork and Craft in San Diego, CA.  by Chaz Cruz Photography

“Be the one who nurtures and builds. Be the one who has an understanding and forgiving heart. Be the one who looks for the best in people. Leave people better than you found them.” - Phillip Esteban, Executive Chef at The Cork and Craft in San Diego, CA. by Chaz Cruz Photography

“I have to be better than I was yesterday in every aspect of the kitchen life, because outside of MY kitchen, is someone who is gunning for my spot. It takes love to do what us chefs do, and it ain’t for everybody.” - Michael Karp, Executive Sous Chef with Sheraton Inner Harbor in Baltimore, MD

“I have to be better than I was yesterday in every aspect of the kitchen life, because outside of MY kitchen, is someone who is gunning for my spot. It takes love to do what us chefs do, and it ain’t for everybody.” - Michael Karp, Executive Sous Chef with Sheraton Inner Harbor in Baltimore, MD

“You can never be the best chef in the world, you can only hope to be better than you were the day before.” - Chef Jason Fullilove at The Castaway Restaurant Burbank

“You can never be the best chef in the world, you can only hope to be better than you were the day before.” - Chef Jason Fullilove at The Castaway Restaurant Burbank

"In my kitchen, vegetables are more important than meat and fish. My passion for vegetables comes from my childhood when my grandfather took me to his vegetable garden. The smell of freshly plucked string beans is something i will always remember!” - Liudger Van Der Meer, Chef at Restaurant Wannee in Leeuwarden in The Netherlands

"In my kitchen, vegetables are more important than meat and fish. My passion for vegetables comes from my childhood when my grandfather took me to his vegetable garden. The smell of freshly plucked string beans is something i will always remember!” - Liudger Van Der Meer, Chef at Restaurant Wannee in Leeuwarden in The Netherlands

“We show up everyday to do what we love. No one gets that feeling like chefs do. Sense of urgency with finesse is key. I would get nowhere if I didn’t have the people standing to my left and right every night at 5pm. ” - Brad Wise, executive chef at TRUST Restaurant in San Diego, CA

“We show up everyday to do what we love. No one gets that feeling like chefs do. Sense of urgency with finesse is key. I would get nowhere if I didn’t have the people standing to my left and right every night at 5pm. ” - Brad Wise, executive chef at TRUST Restaurant in San Diego, CA

“Be bold, therefore. Feed them, yes; but do not cook for them. Cook for yourself. What they need most of all in this vale of sorrows is the sight of meant who relish reality.” - Robert Capon, re-qutoed by Chef David Fults

“Be bold, therefore. Feed them, yes; but do not cook for them. Cook for yourself. What they need most of all in this vale of sorrows is the sight of meant who relish reality.” - Robert Capon, re-qutoed by Chef David Fults

“As much as I love to eat, I get more enjoyment from being able to craft an amazing experience for someone.” - Jenner Tomaska, Executive Chef at Next Restaurant in Chicago, IL

“As much as I love to eat, I get more enjoyment from being able to craft an amazing experience for someone.” - Jenner Tomaska, Executive Chef at Next Restaurant in Chicago, IL

“In the kitchen, as well as in life, one must be sharp. But as a chef, you must be sharper than your knife…because there is always that one person who is trying to make you look bad. Or they are secretly despising you and trying to destroy what you have built.” - Chef Ray Jr. at The Ritz-Carlton, Bal Harbour in Miami, FL

“In the kitchen, as well as in life, one must be sharp. But as a chef, you must be sharper than your knife…because there is always that one person who is trying to make you look bad. Or they are secretly despising you and trying to destroy what you have built.” - Chef Ray Jr. at The Ritz-Carlton, Bal Harbour in Miami, FL

“Every morning you have two choices: continue to sleep with your dreams, or wake up and chase them! I’m not sure who wrote the quote, but I live by it. No time to waste, get chasing!“ - Melanie Day pastry chef de partie at Pullman Cairns International in Cairns, Australia

“Every morning you have two choices: continue to sleep with your dreams, or wake up and chase them! I’m not sure who wrote the quote, but I live by it. No time to waste, get chasing!“ - Melanie Day pastry chef de partie at Pullman Cairns International in Cairns, Australia

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