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Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.
I've never had anything but the freedom to do what I wanted just as long as it made me happy.
I'm a bit of a glutton - I eat too much of all that is good to eat.
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
Close interaction with farmers and scientists can expose the chef to new flavors that can be used to delight diners.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
All of the people who work in the kitchen with me go out into the forests and on to the beach. It's a part of their job. If you work with me you will often be starting your day in the forest or on the shore because I believe foraging will shape you as a chef.
I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.
Never Back Down
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