Chefs Funny Quotes

Isobel moved farther into the kitchen, not knowing whether to be relieved that her mother hadn't had an atomic meltdown, or mortified that she'd taken it upon herself to play head chef with the nearest thing Trenton High had to a Dark Lord.

Forgiveness is a funny thing. We act like it has to be earned, as if there are a certain number of hoops someone can jump through to make us forget that they hurt us. But forgiveness can't be earned! It can only be given freely, as a gift!

Good morning, good morning, good morning," Loki chirped, wheeling in a table covered with silver domes. "What are you doing?" I asked, squinting at him. He'd pulled up the shades. I was tired a hell, and I was not happy. "I thought you two lovebirds would like breakfast," Loki said. "So I had the chef whip you up something fantastic." As he set up the table in the sitting area, he looked over at us. "Although you two are sleeping awfully far apart for newly weds." "Oh my god." I groaned and pulled the covers over my head. "You know, I think you're being a dick," Tove told him as he got out of bed. "But I'm starving. So I'm willing to overlook it. This time." "A dick?" Loki pretended to be offended. "I'm merely worried about your health. If your bodies aren't used to strenous activities, like a long night of love making, you could waste away if you don't get plenty of protein and rehydrate. I'm concerned for you." "Yes we both believe that's why you're here," Tove said sarcastically and took a glass of orange juice that Loki had just poured for him. "What about you princess?" Loki's gaze cut to me as he filled another glass. "I'm not hungry."I sighed and sat up. "Oh really?" Loki arched an eyebrow. "Does that mean that last night-" "It means last night is none of your business," I snapped.

I cook better than you," Nick corrected absently. "I think monkeys can probably be taught to cook better than you." "I'd like to have a monkey that cooked for me," said Jamie. " I would pay him in bananas. His name would be Alphonse." "I agree, that would be awesome." Mae said. "People would come for dinner just to see the monkey chef." "You're raving," Nick said, defrosting chicken in the microwave. Mae was a bit impressed with how he seemed to look at the appliance and instantly comprehend its mysteries, when she'd been heating up ready-made meals for years by a method of pressing random buttons and hoping. " I know that's the only way Jamie communicates with people, but I expected better of you, Mavis." "We're cutting out the whole Mavis thing right now, Nick," Mae said warningly. "How many bananas would be good payment for a monkey?" Jamie wanted to know. " I would want to pay Alphonse a fair wage.

IMBECILE!" the chef shouted. "Next time why don't you just put your whole HAND in the food, hey? Yes, your whole hand, or maybe your FACE! I arrange the food on plates with care, are you understanding what I am telling you? It is part of the art form of cooking, yes? A lovely plate of food is a thing of beauty! And then you, NUMBSKULL, come along and put your fat greasy FINGERS all over my plate, and SHAKE the plate, and move my food all around the plate until it looks like pigs' vomit!" "Chef Vlad!" I cried out in delight.

Xav sprinkled olive oil on his lettuce. 'Lola was very particular that it all had to fit properly.' 'Lola?' squeaked Diamond. I wanted to warn her not to rise to the bait Xav was dangling in front of her but it was too late. Xav added some Parmesan and pepper. 'Suspicious, Diamond? You should be. This is a bachelor party I'm organizing, not a school outing, and it is going to tick all of Trace's boxes. Lola is either a very efficient water sports instructor or an exotic dancing girl; I'll leave it your imagination.' I rolled my eyes at Diamond. 'Myabe she's both. I mean the guys will really go for that, I guess. Don't worry,Di, Luigi and his crew will not disappoint us girls.' Luigi was in fact Contessa Nicoletta's little bespectacled chef with whom I had been consulting about the menu for Friday, but the Benedicts weren't to know that. 'He has promised to provide something suitably spicy for our tastes.

If guns kill people,” Ivy moved next to her uncle and stared down Kip, “Then pens misspell words, cars cause accidents, and forks make people gain weight.

Everyone's here except for St. Clair." Meredith cranes her neck around the cafeteria. "He's usually running late." "Always," Josh corrects. "Always running late." I clear my throat. "I think I met him last night. In the hallway." "Good hair and an English accent?" Meredith asks. "Um.Yeah.I guess." I try to keep my voice casual. Josh smirks. "Everyone's in luuurve with St. Clair." "Oh,shut up," Meredith says. "I'm not." Rashmi looks at me for the first time, calculating whether or not I might fall in love with her own boyfriend. He lets go of her hand and gives an exaggerated sigh. "Well,I am. I'm asking him to prom. This is our year, I just know it." "This school has a prom?" I ask. "God no," Rashmi says. "Yeah,Josh. You and St. Clair would look really cute in matching tuxes." "Tails." The English accent makes Meredith and me jump in our seats. Hallway boy. Beautiful boy. His hair is damp from the rain. "I insist the tuxes have tails, or I'm giving your corsage to Steve Carver instead." "St. Clair!" Josh springs from his seat, and they give each other the classic two-thumps-on-the-back guy hug. "No kiss? I'm crushed,mate." "Thought it might miff the ol' ball and chain. She doesn't know about us yet." "Whatever," Rashi says,but she's smiling now. It's a good look for her. She should utilize the corners of her mouth more often. Beautiful Hallway Boy (Am I supposed to call him Etienne or St. Clair?) drops his bag and slides into the remaining seat between Rashmi and me. "Anna." He's surprised to see me,and I'm startled,too. He remembers me. "Nice umbrella.Could've used that this morning." He shakes a hand through his hair, and a drop lands on my bare arm. Words fail me. Unfortunately, my stomach speaks for itself. His eyes pop at the rumble,and I'm alarmed by how big and brown they are. As if he needed any further weapons against the female race. Josh must be right. Every girl in school must be in love with him. "Sounds terrible.You ought to feed that thing. Unless..." He pretends to examine me, then comes in close with a whisper. "Unless you're one of those girls who never eats. Can't tolerate that, I'm afraid. Have to give you a lifetime table ban." I'm determined to speak rationally in his presence. "I'm not sure how to order." "Easy," Josh says. "Stand in line. Tell them what you want.Accept delicious goodies. And then give them your meal card and two pints of blood." "I heard they raised it to three pints this year," Rashmi says. "Bone marrow," Beautiful Hallway Boy says. "Or your left earlobe." "I meant the menu,thank you very much." I gesture to the chalkboard above one of the chefs. An exquisite cursive hand has written out the morning's menu in pink and yellow and white.In French. "Not exactly my first language." "You don't speak French?" Meredith asks. "I've taken Spanish for three years. It's not like I ever thought I'd be moving to Paris." "It's okay," Meredith says quickly. "A lot of people here don't speak French." "But most of them do," Josh adds. "But most of them not very well." Rashmi looks pointedly at him. "You'll learn the lanaguage of food first. The language of love." Josh rubs his belly like a shiny Buddha. "Oeuf. Egg. Pomme. Apple. Lapin. Rabbit." "Not funny." Rashmi punches him in the arm. "No wonder Isis bites you. Jerk." I glance at the chalkboard again. It's still in French. "And, um, until then?" "Right." Beautiful Hallway Boy pushes back his chair. "Come along, then. I haven't eaten either." I can't help but notice several girls gaping at him as we wind our way through the crowd.

I cooked with so many of the greats: Tom Colicchio, Eric Ripert, Wylie Dufresne, Grant Achatz. Rick Bayless taught me not one but two amazing mole sauces, the whole time bemoaning that he never seemed to know what to cook for his teenage daughter. Jose Andres made me a classic Spanish tortilla, shocking me with the sheer volume of viridian olive oil he put into that simple dish of potatoes, onions, and eggs. Graham Elliot Bowles and I made gourmet Jell-O shots together, and ate leftover cheddar risotto with Cheez-Its crumbled on top right out of the pan. Lucky for me, Maria still includes me in special evenings like this, usually giving me the option of joining the guests at table, or helping in the kitchen. I always choose the kitchen, because passing up the opportunity to see these chefs in action is something only an idiot would do. Susan Spicer flew up from New Orleans shortly after the BP oil spill to do an extraordinary menu of all Gulf seafood for a ten-thousand-dollar-a-plate fund-raising dinner Maria hosted to help the families of Gulf fishermen. Local geniuses Gil Langlois and Top Chef winner Stephanie Izard joined forces with Gale Gand for a seven-course dinner none of us will ever forget, due in no small part to Gil's hoisin oxtail with smoked Gouda mac 'n' cheese, Stephanie's roasted cauliflower with pine nuts and light-as-air chickpea fritters, and Gale's honey panna cotta with rhubarb compote and insane little chocolate cookies. Stephanie and I bonded over hair products, since we have the same thick brown curls with a tendency to frizz, and the general dumbness of boys, and ended up giggling over glasses of bourbon till nearly two in the morning. She is even more awesome, funny, sweet, and genuine in person than she was on her rock-star winning season on Bravo. Plus, her food is spectacular all day. I sort of wish she would go into food television and steal me from Patrick. Allen Sternweiler did a game menu with all local proteins he had hunted himself, including a pheasant breast over caramelized brussels sprouts and mushrooms that melted in your mouth (despite the occasional bit of buckshot). Michelle Bernstein came up from Miami and taught me her white gazpacho, which I have since made a gajillion times, as it is probably one of the world's perfect foods.

I have been all over the world cooking and eating and training under extraordinary chefs. And the two food guys I would most like to go on a road trip with are Anthony Bourdain and Michael Ruhlmann, both of whom I have met, and who are genuinely awesome guys, hysterically funny and easy to be with. But as much as I want to be the Batgirl in that trio, I fear that I would be woefully unprepared. Because an essential part of the food experience that those two enjoy the most is stuff that, quite frankly, would make me ralph. I don't feel overly bad about the offal thing. After all, variety meats seem to be the one area that people can get a pass on. With the possible exception of foie gras, which I wish like heckfire I liked, but I simply cannot get behind it, and nothing is worse than the look on a fellow foodie's face when you pass on the pate. I do love tongue, and off cuts like oxtails and cheeks, but please, no innards. Blue or overly stinky cheeses, cannot do it. Not a fan of raw tomatoes or tomato juice- again I can eat them, but choose not to if I can help it. Ditto, raw onions of every variety (pickled is fine, and I cannot get enough of them cooked), but I bonded with Scott Conant at the James Beard Awards dinner, when we both went on a rant about the evils of raw onion. I know he is often sort of douchey on television, but he was nice to me, very funny, and the man makes the best freaking spaghetti in tomato sauce on the planet. I have issues with bell peppers. Green, red, yellow, white, purple, orange. Roasted or raw. Idk. If I eat them raw I burp them up for days, and cooked they smell to me like old armpit. I have an appreciation for many of the other pepper varieties, and cook with them, but the bell pepper? Not my friend. Spicy isn't so much a preference as a physical necessity. In addition to my chronic and severe gastric reflux, I also have no gallbladder. When my gallbladder and I divorced several years ago, it got custody of anything spicier than my own fairly mild chili, Emily's sesame noodles, and that plastic Velveeta-Ro-Tel dip that I probably shouldn't admit to liking. I'm allowed very occasional visitation rights, but only at my own risk. I like a gentle back-of-the-throat heat to things, but I'm never going to meet you for all-you-can-eat buffalo wings. Mayonnaise squicks me out, except as an ingredient in other things. Avocado's bland oiliness, okra's slickery slime, and don't even get me started on runny eggs. I know. It's mortifying.

Mike stood in-line, waiting for the mealtime muck that passed for lunch at his school canteen. He knew he was getting close to the front now, as he tightly held his tray. Not just because he could see this as you might expect, but because he could smell Margery the school cook’s body odour. The children at the front were already holding their breath. You could see a line of pink faces close to him, to red, then purple closest to Margery. Only when they left at the end did they breathe for air and turn back to their normal colour again, like a deep sea diver after a long plunge. “Margery the Meal Murderer” was her name for most school kids.

And you shouldn't be---" I say, looking up and taking in his appearance. So damn hot. My throat catches. Words do not form. He's sexier than the ceviche I'm planning on making---slick and smooth, cool and hot. Confession: I may have a problem binge-watching rom-coms and steamy romances, hoping for my own meet-cute. If they happen in the movies, why not in real life? When I'm not in the kitchen, I watch them all, inhaling the happy endings---from Sleepless in Seattle to Pretty Woman to Sixteen Candles, the latter so politically incorrect and cringe-worthy today but made up for with the drool-worthy hotness that is Jake Ryan. Something about this guy reminds me of Keanu Reeves, with his razor-sharp cheekbones, mildly unkempt black hair that nearly touches his shoulders, two-day scruff, penetrating hazel eyes, and, from what I can tell---dressed in a casual but elegant fitted black suit---a buff body. I may have developed a slight Keanu obsession after I saw him in Always Be My Maybe, the story of him being the temporary love interest of an ambitious chef. Even though he played a douchebag version of himself, he was funny and hot as hell. Normally, I only salivate over recipes, but this feast for the eyes is clearly an exception.

Only a couple of weeks in the country and I was getting dangerously close to becoming what all chefs loathed—a vegetarian.

The most important mystery of ancient Egypt was presided over by a priesthood. That mystery concerned the annual inundation of the Nile flood plain. It was this flooding which made Egyptian agriculture, and therefore civilisation, possible. It was the centre of their society in both practical and ritual terms for many centuries; it made ancient Egypt the most stable society the world has ever seen. The Egyptian calendar itself was calculated with reference to the river, and was divided into three seasons, all of them linked to the Nile and the agricultural cycle it determined: Akhet, or the inundation, Peret, the growing season, and Shemu, the harvest. The size of the flood determined the size of the harvest: too little water and there would be famine; too much and there would be catastrophe; just the right amount and the whole country would bloom and prosper. Every detail of Egyptian life was linked to the flood: even the tax system was based on the level of the water, since it was that level which determined how prosperous the farmers were going to be in the subsequent season. The priests performed complicated rituals to divine the nature of that year’s flood and the resulting harvest. The religious elite had at their disposal a rich, emotionally satisfying mythological system; a subtle, complicated language of symbols that drew on that mythology; and a position of unchallenged power at the centre of their extraordinarily stable society, one which remained in an essentially static condition for thousands of years. But the priests were cheating, because they had something else too: they had a nilometer. This was a secret device made to measure and predict the level of flood water. It consisted of a large, permanent measuring station sited on the river, with lines and markers designed to predict the level of the annual flood. The calibrations used the water level to forecast levels of harvest from Hunger up through Suffering through to Happiness, Security and Abundance, to, in a year with too much water, Disaster. Nilometers were a – perhaps the – priestly secret. They were situated in temples where only priests were allowed access; Herodotus, who wrote the first outsider’s account of Egyptian life the fifth century BC, was told of their existence, but wasn’t allowed to see one. As late as 1810, thousands of years after the nilometers had entered use, foreigners were still forbidden access to them. Added to the accurate records of flood patters dating back centuries, the nilometer was an essential tool for control of Egypt. It had to be kept secret by the ruling class and institutions, because it was a central component of their authority. The world is full of priesthoods. The nilometer offers a good paradigm for many kinds of expertise, many varieties of religious and professional mystery. Many of the words for deliberately obfuscating nonsense come from priestly ritual: mumbo jumbo from the Mandinka word maamajomboo, a masked shamanic ceremonial dancer; hocus pocus from hoc est corpus meum in the Latin Mass. On the one hand, the elaborate language and ritual, designed to bamboozle and mystify and intimidate and add value; on the other the calculations that the pros make in private. Practitioners of almost every métier, from plumbers to chefs to nurses to teachers to police, have a gap between the way they talk to each other and they way they talk to their customers or audience. Grayson Perry is very funny on this phenomenon at work in the art world, as he described it in an interview with Brian Eno. ‘As for the language of the art world – “International Art English” – I think obfuscation was part of its purpose, to protect what in fact was probably a fairly simple philosophical point, to keep some sort of mystery around it. There was a fear that if it was made understandable, it wouldn’t seem important.

So why were we all summoned here today?” Jacob asked. “Is there a murder mystery involved? Someone in this restaurant is the killer? I’m guessing it was the chef, in the kitchen, with the sausage gravy. Did the victim die of rapid-onset heart disease?

Are you hungry?' I say, slightly mischievously. 'Very, he says, unfurling his napkin. This is a shame, because we're sitting down for a tasting menu that will not be a meal, but more a random collection of the chef's ambitions, presented with seventeen verses of Vogon poetry from the staff as they dole out tiny plates of his life story. These tomatoes remind chef of his grandmother's allotment. This eel is a tribute to his uncle's fishing prowess. I will pull the requisite faces to cope with all of this. The lunch will be purposefully challenging, at times confusing and served ritualistically in a manner that requires the diner to behave like a congregation member of a really obscure sect who knows specifically when to bow her head and when to pass the plate and what lines to utter when.

Marrying one woman doesn’t mean spending your life with one woman, because the funny girl you fall in love with on a first date at twenty-eight eventually becomes the fascinating creature you propose to at thirty, then evolves into the stunning bride you wait for at the end of an aisle at thirty-two, and finally grows into the astounding mother to your children at thirty-four. By forty, she has blossomed into the businesswoman, the force to be reckoned with. By the time you’re fifty or sixty or seventy or a hundred, she’s been everything — your wife, your lover, your friend, your companion, your sous-chef, your travel partner, your life coach, your confidant, your cheerleader, your critic, your most stalwart advisor. She grows with you. She changes with you. She is always stable, but never stagnant. She is not one woman. She is a thousand versions of herself, a multitude of layers, an infinite ocean whose depths you plumb over a lifetime, whose many treasures and intricacies, quirks and idiosyncrasies you need an entire marriage to explore.” His voice softens. “A man should be so lucky to spend his life stuck with one woman such as that.

Wyatt’s lips flatten into a serious line. His voice goes low, laced with passion. “Marrying one woman doesn’t mean spending your life with one woman, because the funny girl you fall in love with on a first date at twenty-eight eventually becomes the fascinating creature you propose to at thirty, then evolves into the stunning bride you wait for at the end of an aisle at thirty-two, and finally grows into the astounding mother to your children at thirty-four. By forty, she has blossomed into the businesswoman, the force to be reckoned with. By the time you’re fifty or sixty or seventy or a hundred, she’s been everything — your wife, your lover, your friend, your companion, your sous-chef, your travel partner, your life coach, your confidant, your cheerleader, your critic, your most stalwart advisor. She grows with you. She changes with you. She is always stable, but never stagnant. She is not one woman. She is a thousand versions of herself, a multitude of layers, an infinite ocean whose depths you plumb over a lifetime, whose many treasures and intricacies, quirks and idiosyncrasies you need an entire marriage to explore.” His voice softens. “A man should be so lucky to spend his life stuck with one woman such as that.” -Julie Johnson, "The Monday Girl

What does 'chef' mean?" "Uh, 'chief,'" he replies. "That's right. Chief. The person in charge. I have just been appointed executive chef, which means I'm the number one in charge here, and I'm now announcing that a few things are going to change. First off- Paul, listen up here- we will treat each other with respect. So that means no more names that you pretend to think are cute and funny but that we all know are incredibly shitty. If I hear anyone throwing around racial or ethnic or sexist slurs, there will be consequences. And those consequences may or may not include me pinning your willie to that bulletin board." She gestures to the corkboard where schedules and messages are posted. A few of the men in the crowd wince.

Kitchens have a funny way of forcing people, as different as they may be, to get along.

I started in our neighborhood, buying a pastrami burrito at Oki Dog and a deluxe gardenburger at Astro Burger and matzoh-ball soup at Greenblatt's and some greasy egg rolls at the Formosa. In part funny, and rigid, and sleepy, and angry. People. Then I made concentric circles outward, reaching first to Canter's and Pink's, then rippling farther, tofu at Yabu and mole at Alegria and sugok at Marouch; the sweet-corn salad at Casbah in Silver Lake and Rae's charbroiled burgers on Pico and the garlicky hummus at Carousel in Glendale. I ate an enormous range of food, and mood. Many favorites showed up- families who had traveled far and whose dishes were steeped with the trials of passageways. An Iranian cafe near Ohio and Westwood had such a rich grief in the lamb shank that I could eat it all without doing any of my tricks- side of the mouth, ingredient tracking, fast-chew and swallow. Being there was like having a good cry, the clearing of the air after weight has been held. I asked the waiter if I could thank the chef, and he led me to the back, where a very ordinary-looking woman with gray hair in a practical layered cut tossed translucent onions in a fry pan and shook my hand. Her face was steady, faintly sweaty from the warmth of the kitchen. Glad you liked it, she said, as she added a pinch of saffron to the pan. Old family recipe, she said. No trembling in her voice, no tears streaking down her face.