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What is the best Quote you have ever heard from a "Chef"! - Page 4

post #91 of 138
Here's one directed at me some time ago.....

"Yes...I know that you know how to do it, I just do it faster". :D
post #92 of 138

and an old southern quip....

Chef was making collard greens...standing back and basking in his own glory, hands me a spoonful and says...
"Taste that...that sh%t is so good it will make you want to slap your mamma".
I about peed myself laughing so hard.
But the collards were the bomb!
Frizbee
Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
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Do what you do with passion....the rest will fall into place..
Knowledge is knowing a tomato is a fruit; Wisdom is not putting it in a fruit salad.
  ~Rev. Run
Our Lives are not in the laps of gods, but in  the laps of our cooks.
  ~Lin Yutang
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post #93 of 138

favorite quotes

chef to waitress: "oh my god the steamer ran out, go get a can of steam HURRY!"

the first head chef i worked for told a homeless man to "go to **** and get the F*** out of my kitchen" (durring a plate up of a glat kosher function for 800)
Chef: [1] Person in charge of cursing the loudest in a kitchen [2] person most likely to pull all hair out, throw a pan down the line, and drink the cooking wine to deal with the kid who just stirred his consumme
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Chef: [1] Person in charge of cursing the loudest in a kitchen [2] person most likely to pull all hair out, throw a pan down the line, and drink the cooking wine to deal with the kid who just stirred his consumme
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post #94 of 138
I had a chef once ask me if I could make nap sauce before my break (my break being in about 10 mins) I replied with "the impossible I can do at once but miracles do take time"
post #95 of 138

A chef giving advice on how to properly run a kitchen...

 

Chef:  Always pay your staff well and train them well...

 

Cook: What if I do that and they leave?

 

Chef: What if you don't and they stay?

post #96 of 138
Worked with a swiss chef. You always knew he was in the weeds when you Heard his big Baratone no matter wwhere you were(even in the walk in)

'Oh sh*t my arse!'
post #97 of 138

If you can't talk and chop, then shut the f#%k up and get to work!

post #98 of 138

"Big guy's don't sweat on the Line. We Render." Chef Pergal

post #99 of 138
Chef to waiter - why dont you be like jenna jameson, and get f*cked!
post #100 of 138

"Just another day in paradise!"

 

"That's a trade secret. Don't tell anyone if you know what's good for you."

post #101 of 138

Oh you want a raise? out work me tonight  and then we can talk dollars

post #102 of 138

there are no problems only solutions

post #103 of 138

Cook to Chef: "Man, sometimes I wonder how you do it, work so much that is"

Chef: "26 days in a row without a day off and I'm here baby! Ready to go!"

post #104 of 138

Chef, answering the phone to speak with a frequent sick call in:

 

"You're sick? Well, why don't you die and prove it!"

SLAM

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #105 of 138
Quote:
Originally Posted by Just Jim View Post
 

Chef, answering the phone to speak with a frequent sick call in:

 

"You're sick? Well, why don't you die and prove it!"

SLAM

 

Nice!   Gotta remember that one.

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

Reply
post #106 of 138

Instead of "behind you" one chef would whisper "inside you" as he passed.

post #107 of 138
Last night my sous before service...

Were going to be busy tonight so set your mis, and don't fu**ing sh** the bed
post #108 of 138

""DON"T DO IT FAST  DO IT RIGHT""                          and Monday always comes.

CHEFED
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CHEFED
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post #109 of 138

Think the best quote I heard was "No matter how bad the economy is, chefs will always have work. People still need to eat"

post #110 of 138

From my favorite Executive Chef

 

"John its Christmas don't make me call you n asshole!" 

post #111 of 138

From my favorite bakery instructor in college.

Must be said in a thick German accent.

 

"You guys, you sit, you fahhht around

you get nothings done

Ze honeymoon ees oveh!"

post #112 of 138

From one of my early mentors

Chef:  "Get zee f*** out of my kitchen"

Me: "Oui chef."  And I start to pack my knives

Chef:  "Where zee f*** are you going?"

Me:  "You told me to get out so I'm leaving."

Chef:  "So now, you listen to what I say?"

I didn't leave, and probably got fired at least 3 to 4 more times before I finally moved on.

 

From one of my wine instructions way back in culinary school days

 

"Always remember, drink what you like, no matter what someone says.  If you like Reunite then drink Reunite....personally, I think it is s*** but if you like it then drink it."

http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #113 of 138

One of my chef instructors who was from Switzerland would always say, "remember, cook it golden brown, not golden BLACK!"

 

A chef's favorite meal is the one he doesn't have to cook himself. - me

 

Make it work, make it good! - also me

post #114 of 138
Quote:
Originally Posted by Pete View Post
I didn't leave, and probably got fired at least 3 to 4 more times before I finally moved on.

 

You just made me spray my coffee all over the keyboard. OMG do I know that one or what!!!

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #115 of 138
Quote:
Originally Posted by Tim Caldwell View Post

Instead of "behind you" one chef would whisper "inside you" as he passed.

Have to admit this one is a bit creepy.
A bit Silence of the Lambs......

mimi
post #116 of 138
You never really know how to cook a dish until you have made it a 1,000 times for 1,000 people.

The worst mistake you could ever make is to give up.

These are the two that have stuck with me for years.
post #117 of 138

One of my first paid cooking jobs ever, I had just started on the line when the kitchen manager comes up to me, gets all serious, puts his arm around me, and says, "If there is one thing that you need to learn to be successful both here, and at any other cooking job you have.  It is probably the most important thing I can instill in you...never....under any circumstance...ever lick the sharp edge of your knife."

 

Granted, I think he had been putting vodka in his coffee cup again, but, for some reason that line always stuck with, and it's one I occasionally pull out when training a complete noob.

http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
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post #118 of 138

Said with heavy Austrian accent "A good chef should be like duck...calm on surface...paddling like hell down below...ya ya chop chop..." then laughed manically.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #119 of 138
Quote:
Originally Posted by cheflayne View Post
 

Said with heavy Austrian accent "A good chef should be like duck...calm on surface...paddling like hell down below...ya ya chop chop..." then laughed manically.


Love it..........I can just hear it....too.

post #120 of 138




From a book I bought few weeks ago
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