
Don't ever let a recipe tell you how much garlic to put in. You measure that with your heart.
GarlicUnknownI have to go out for lunch and dinner because I can't cook. I need a woman to come and save me from my cooking.
Carrot TopThere is no bad food, only bad cooks.
Kuki Shinobu in Genshin ImpactI would love to date a chef. I'd probably get really fat, but I don't care.
Elizabeth Olsen"We'll need 2 cups of rice and 6 cups of water."
"I'm not sure if I've got that many cups."
My cooking is very simple, so I don't really use machines at all. A knife, cutting board, frying pan and strainer are my essentials.
Nobu MatsuhisaCooking is like snow skiing: If you don't fall at least 10 times, then you're not skiing hard enough.
Skiing, Kitchen, Falling downGuy FieriNo matter how tough the meat may be, it's going to be tender if you slice it thin enough.
MeatGuy FieriWhen I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
Bobby FlayTokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
Food, TokyoAnthony BourdainA favorite cooking method? I'm a fan of all of them. Anything that gets a pile of random ingredients into a cruelty-free dish works for me.
Rory FreedmanIf you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
Gordon RamsayCooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
Gordon RamsayI cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
Gordon RamsayYou don't come into cooking to get rich.
Gordon RamsayFood is one part of the experience. And it has to be somewhere between 50 to 60 percent of the dining experience. But the rest counts as well: The mood, the atmosphere, the music, the feeling, the design, the harmony between what you have on the plate and what surrounds the plate.
FoodAlain DucasseThe real evolution is to learn something new every day - it's very important for chefs to share what they have discovered.
Alain Ducasse