This is a collection of quotes from famous chefs about why and how they do what they do. These quotes are meant to inspire and motivate cooks, chefs, and others in the kitchen business.
If you ask any chef about the most difficult part of their job, they’ll most likely tell you it’s the business side. These chef quotes focus mainly on the business and leadership aspects of the industry, but also include plenty of quotes about career, craft & technique, creativity, and more.
At the end of the post, there is a section with short bios of the famous chefs featured in the quotes that also includes a selection of videos about the chefs.
Now, let’s get to the quotes:
Chef Quotes on Leadership & Staff Training
Chef Quotes About The Business of The Kitchen
Famous Chef Quotes About Chefs
Chef Career Advice Quotes
Quotes About Craft & Technique for Chefs
Chef Quotes on Creativity, Art & Innovation
Inspirational Chef Quotes
Quotes on Classical Cooking & High Gastronomy
Short Bios About the Famous Chefs Featured in the Quotes (+ videos)
Chef Quotes on Leadership & Staff Training
My mum doesn’t enjoy sometimes listening to me tell staff off, and I say to my mum, it’s a kitchen, not a hairdressing salon. ― Gordon Ramsey
I train my chefs completely different to anyone else. My young girls and guys, when they come to the kitchen, the first thing they get is a blindfold. They get blindfolded and they get sat down at the chef’s table… Unless they can identify what they’re tasting, they don’t get to cook it. ― Gordon Ramsay
I don’t think the rating system places too much pressure on chefs. I prefer to put the pressure on my chefs to perform to the top standards. ― Alain Ducasse
The thing is, I can teach. I can teach bloody well. So few chefs have that level of generosity. I demand a lot, a f***ing hell of a lot, but I give a lot back. ― Gordon Ramsay
When I was younger, I behaved a bit strangely sometimes – lost my temper, did silly things – but little by little, I’ve gotten better. As a chef, I think you need to do a lot of work on yourself and your temperament. ― Alain Ducasse
I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano. ― Alain Ducasse
If I have a really bad cook or a bad manager or bad sous-chef, I previously would have fired them or lost my temper. But now I realize that if I’m so right, then I should be able to communicate it so clearly that they get it. ― David Chang
I wouldn’t ask any of my employees to do anything I wouldn’t do. And I work as hard, if not harder than the rest of the staff, to set an example. I also believe in giving my employees a lot of room to be creative and to express themselves. ― Emeril Lagasse
Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality. ― Ferran Adrià
I train my chefs with a blindfold. I’ll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can’t identify the flavor, they shouldn’t be cooking the dish. ― Gordon Ramsey
We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach. ― Gordon Ramsey
Given that level of responsibility with your 25-year old or 35-year-old chef, it’s just quite nice to see how they handled that exposure. Not every chef deals with it properly; they get slightly excited, a little bit overconfident and then they miss out on the most important part. ― Gordon Ramsey
One of the most important leadership lessons is realizing you’re not the most important or the most intelligent person in the room at all times. ― Mario Batali
When I was 26, 27 years old I was running a kitchen in New York, and I was a raving lunatic. The older you get, you figure out you don’t need to do that. You realize at a certain point, there’s a certain gravity to what you say and what you do. If that’s not enough, all the yelling in the world is not going to matter. ― Tom Colicchio
I think the most effective way to run a kitchen is to teach, not to just yell. ― Tom Colicchio
I know from personal experience, if a chef yelled at me in a kitchen, the first thing I’d want to do is hit them with a pot. ― Tom Colicchio
I like to be firm. But it is easier to be nice than to be nasty. ― Wolfgang Puck
Chef Quotes About The Business of The Kitchen
A good chef has to be a manager, a businessman, and a great cook. To marry all three together is sometimes difficult. ― Wolfgang Puck
The livelihood of the restaurant is dependent upon getting the word out. ― David Chang
There is no value with just one restaurant or with one person. The brand has to be bigger than the person. ― Wolfgang Puck
I think the future for young chefs is much brighter than it was 40 years ago. Because people have become so much more interested in food. That will not stop. We cannot go back now. We cannot go back to frozen. ― Andre Soltner
Few things are more beautiful to me than a bunch of thuggish, heavily tattooed line cooks moving around each other like ballerinas on a busy Saturday night. Seeing two guys who’d just as soon cut each other’s throats in their off-hours moving in unison with grace and ease can be as uplifting as any chemical stimulant or organized religion. ― Anthony Bourdain
We now have a generation of people who in many cases feel that if they become chefs, they’ll get a TV show. They have a signature haircut, a year into the business, or a branding arrangement with a shoe company. I don’t really relate to that. I guess this is the world we live in now. ― Anthony Bourdain
I think people lose sight of the fact that chefs should be ultimately in the pleasure business, not in the look-at-me business. ― Anthony Bourdain
This kitchen is completely calm. Some of the old-fashioned chefs – they become kings in their kitchen, they’ve got to be called chef. But I don’t care if someone calls me chef or Heston, it really doesn’t bother me. ― Heston Blumenthal
The pressure, the heat, the almost impossibly fast pace at which you need work – this is the reality of working in the culinary industry. This is what professional chefs do night after night. ― Joe Bastianich
How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it’s the level of support that determines the level of success that a restaurant will have. ― Gordon Ramsay
Running a business anywhere isn’t easy. ― David Chang
In a professional kitchen, the idea is to have your cooks not moving much while they’re cooking. You want them to stay in the same spot. ― Eric Ripert
As a soccer player, I wanted an FA Cup winner’s medal. As an actor, you want an Oscar. As a chef it’s three-Michelin’s stars, there’s no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate. ― Gordon Ramsey
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality, and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen. ― Gordon Ramsey
Kitchens are hard environments and they form incredibly strong characters. ― Gordon Ramsey
Cooking today is a young man’s game, I don’t give a bollocks what anyone says. ― Gordon Ramsey
There’s no bigger pain anywhere in the world than a vegetarian. ― Gordon Ramsey
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into ‘I want to sign that dish and say I am the one who made that dish. ― Jacques Pepin
I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that’s when things go wrong. ― Michael Symon
Famous Chef Quotes About Chefs
Chefs are leaders in their own little world. ― Eric Ripert
Chefs are nutters. They’re all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them. ― Gordon Ramsay
It’s wild how chefs have become like rock stars. ― Todd English
A lot of young chefs today get carried away by trends, by influences, by movements. ― Daniel Boulud
All the great chefs I know – Thomas Keller, Jean-Georges Vongerichten – they are technicians first. ― Jacques Pepin
There really is a camaraderie among chefs and a willingness to help out whenever we can. ― Rocco DiSpirito
Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That’s what appealed to me. ― Julia Child
I have an obsession for quality. I work for my guests, not to obtain Michelin stars. ― Alain Ducasse
Tasting a dish should be memorable If nothing remains in the memory of a single guest, then I have made a mistake. ― Alain Ducasse
Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different. ― David Chang
Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world.
― David Chang
It’s a very naive idea to think that the chef is cooking everything, and, on top of it, is irreplaceable. That would mean that basically he is the only genius, and there are idiots all around him, which doesn’t make sense. ― Eric Ripert
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical. ― Ferran Adrià
I worked 120 hours a week for eight years. That’s 20 to 22 hours a day every day and one week I only got 15 hours sleep. ― Heston Blumenthal
Now my complaint is there are only 18 hours to work in a day. ― Heston Blumenthal
I am a chef through and through. Everything I do – whether it is cooking for kids in Harlem or cooking in a fine dining establishment – all my days are consumed by food. ― Marcus Samuelsson
The restaurant industry is brutal. ― Rene Redzepi
In any restaurant of this caliber, the chefs are in the same position, building relationships. ― Thomas Keller
Chef doesn’t mean that you’re the best cook, it simply means ‘boss’. ― Tom Colicchio
One thing I always say is being a great chef today is not enough – you have to be a great businessman. ― Wolfgang Puck
A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius. ― Wolfgang Puck
Chef Career Advice Quotes
Techniques are not the most difficult to teach. The attitudes chefs take are much more important. ― Alain Ducasse
The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen. ― Gordon Ramsay
Everyone needs a mentor. ― Emeril Lagasse
I’m sure that at no point in my life could I ever have shown the kind of focus and discipline and commitment necessary to work a station at elBulli or Le Bernardin. No. That ain’t me. ― Anthony Bourdain
TV is a deformed vision, an excessive caricature. A chef has to stay an artisan, not become a star. ― Alain Ducasse
The cooking profession, while it’s a noble craft and a noble calling, ’cause you’re doing something useful – you’re feeding people, you’re nurturing them, you’re providing sustenance – it was never pure. ― Anthony Bourdain
Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It’s repetitive, and it’s a lot closer to factory work than art, whatever level you’re doing it at. Certainly chefs are used to living like rock ‘n’ rollers to some extent, inasmuch as we get a lot of those fringe benefits without having to learn how to play guitar. ― Anthony Bourdain
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it’s well done, it makes me extremely happy. ― Ferran Adrià
The last thing a chef wants in a line cook is an innovator, somebody with ideas of his own who is going to mess around with the chef’s recipes and presentations. Chefs require blind, near-fanatical loyalty, a strong back and an automaton-like consistency of execution under battlefield conditions. ― Anthony Bourdain
Skills can be taught. Character you either have or don’t have. Bigfoot understood that there are two types of people in the world: those who do what they say they’re going to do — and everyone else. ― Anthony Bourdain
If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did. ― Gordon Ramsey
When a job applicant starts telling me how Pacific Rim-job cuisine turns him on and inspires him, I see trouble coming. Send me another Mexican dishwasher anytime. I can teach him to cook. I can’t teach character. Show up at work on time six months in a row and we’ll talk about red curry paste and lemongrass. Until then, I have four words for you: ‘Shut the fuck up. ― Anthony Bourdain
What most people don’t get about professional-level cooking is that it is not all about the best recipe, the most innovative presentation, the most creative marriage of ingredients, flavours and textures; that, presumably, was all arranged long before you sat down to dinner. Line cooking – the real business of preparing the food you eat – is more about consistency, about mindless, unvarying repetition, the same series of tasks performed over and over and over again in exactly the same way. ― Anthony Bourdain
If you become a chef because you’re obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn’t about becoming famous. ― Gordon Ramsey
I was determined that if I failed it wouldn’t be due to lack of effort. ― Heston Blumenthal
The very common error of young or unconfident cooks is to keep putting more of their own personal ideology into a plate until there’s so much noise that you really can’t even hear a tune. You can say more in an empty space than you can in a crowded one. ― Mario Batali
My mom worked in restaurants for 60 years, and what I learned from her is a lot. But if I had to boil it down, take your work very seriously, but don’t take yourself too seriously. Work harder than everyone else and never complain about it. Don’t go to bed if you’re not proud of the product of your day; stay awake until you are. ― Rachel Ray
Thirty, 40 years ago, more than that now, even, the cook was certainly at the bottom of the social scale. And any mother would’ve wanted their child to marry a doctor, a lawyer, an architect, not a cook. Now, we are genius, it’s different. ― Jacques Pepin
Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years. ― Wolfgang Puck
One thing I believe with all my soul: Don’t try to guess somebody’s ceiling. ― Marcus Samuelsson
Quotes About Craft & Technique for Chefs
Just because I like sushi, doesn’t mean I can make sushi. I’ve come to well understand how many years just to get sushi rice correct. It’s a discipline that takes years and years and years. So, I leave that to the experts. ― Anthony Bourdain
Too often, chefs just want to experiment – they want to use liquid nitrogen before they know how to use heat. ― Tom Colicchio
There are chefs who are spectacular technicians, and often their food is worth eating once or twice, but if there’s no heart in it, if there’s no personality in it, it’s not something you want to go back for. But heart without any skill at all? All the heart in the world ain’t gonna help you if you can’t peel an onion, or if you don’t understand how to apply heat properly. A well-done steak is a well-done steak. ― Anthony Bourdain
One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It’s too much. ― Jacques Pepin
Cooking is a craft, I like to think, and a good cook is a craftsman — not an artist. ― Anthony Bourdain
Practicing your craft in expert fashion is noble, honorable and satisfying. And I’ll generally take a standup mercenary who takes pride in his professionalism over an artist any day. ― Anthony Bourdain
Cooking and gardening involve so many disciplines: math, chemistry, reading, history. ― David Chang
I’ve always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there’s got to be a better balance. ― Emeril Lagasse
At home I’ve got 1,500 cookbooks and the spines have all gone, the pages are all torn – it’s chaos. ― Heston Blumenthal
Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses. ― Heston Blumenthal
You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don’t cook the same way I did 40 years ago, but the technique remains. And that’s what the student needs to learn: the technique. ― Jacques Pepin
I tell a student that the most important class you can take is technique. A great chef is first a great technician. ‘If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you. ― Jacques Pepin
Hands are our earliest tools. Cooking starts with the hands which are so sensitive that when they touch something they transmit messages to your brain about texture and temperature. ― James Beard
Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it. ― Mario Batali
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. ― Rene Redzepi
Repetition is the mother of perfection. If there is true perfection, it’s about doing something over and over again. I truly think that if somebody does a recipe they’ve never done before and gets it right, they’re probably more lucky than they are talented. ― Thomas Keller
It’s my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown. ― Tom Colicchio
Inspirational Chef Quotes
The most successful person is the one who is most inspired. That is true in food and in life. ― Ron Ben-Israel
Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he’s been making his whole life, and he’s still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get. ― Anthony Bourdain
Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he’s been making his whole life, and he’s still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get. ― Anthony Bourdain
Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye. ― Gordon Ramsey
I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure. ― Anthony Bourdain
Cooking is a holistic process of planning, preparing, dining and sharing food. I place food at the center of our humanity, as it nourishes not only our physical bodies but also our emotional and spiritual lives. Food is truly a cultural phenomenon that informs our traditions and our relationship with the earth. I genuinely believe that food connects us all. ― Eric Ripert
For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that’s why it’s not just a restaurant. ― Eric Ripert
Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express. ― Ferran Adrià
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven’t they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it. ― Ferran Adrià
You learn a lot about someone when you share a meal together. ― Anthony Bourdain
What I go for in my cooking is sinful, bold and real. ― Emeril Lagasse
The culture of chefs is a melting pot, and I always say this – if we could put all the heads of state around a table, each representing their food culture, and then each take one bite of the other’s and pass it to the right, and then explain the ideals and culture around those bites, our world problems would be easier to solve. ― Robert Irvine
Chef Quotes on Creativity, Art & Innovation
I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything. ― Wolfgang Puck
I think there’s a great storytelling tradition in the restaurant business that tends to attract people with an oral tradition of bulls – ting and bollocking. Creative people, people for whom the 9-to-5 world is not attractive or impossible. It seems that way. There are a lot of stories in the business, and a lot of characters – and it seems to attract its share of artists and writers and people who hope to do something creative in their lives. ― Anthony Bourdain
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven’t they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? ― Ferran Adrià
A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius. ― Wolfgang Puck
More and more, museums will look at restaurants and chefs differently – as if they are curating art. ― Danny Meyer
It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed. ― Ferran Adrià
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time. ― Charlie Trotter
Innovation, being avant-garde, is always polemic. ― Ferran Adrià
It was quite a challenge to make people eat crab ice cream. ― Heston Blumenthal
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I’m not that keen on other people taking photos of my dishes. ― Ferran Adrià
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven’t they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? ― Ferran Adrià
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue. ― Ferran Adrià
When a customer receives a dish, they get food and design at the same time. ― Ferran Adrià
There’s a battle between what the cook thinks is high art and what the customer just wants to eat. ― Mario Batali
A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there. ― Wolfgang Puck
Famous Chef Quotes on Classical Cooking & High Gastronomy
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. ― Rene Redzepi
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; anymore, and you just get confusion. ― Alain Ducasse
Of all the items on the menu, soup is that which exacts the most delicate perfection and the strictest attention. ― Auguste Escoffier
Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they’re not teaching you the broad foundation you need to become a well-rounded cook. ― David Chang
When I go to a fine dining restaurant, I’m excited and I do expect to find proposals to wake my senses. ― Ferran Adrià
You think about some of the most memorable meals you’ve ever had; the food will be good but it will often be about locating a mental memory and taste is inexorably linked to all the other senses and memory, so ultimately it is all about taste. ― Heston Blumenthal
I don’t think fine dining is dying, but I think those rare occasions when you really want the fanciness are diminishing … I think a lot of people are going to find simpler, more casual ways to enjoy an experience. ― Mario Batali
Short Bios about the Famous Chefs Featured in the Quotes (+ videos)
Ferran Adrià
Ferran was the head chef of the El Bulli restaurant in Spain and is considered one of the best chefs in the world. El Bulli had three Michelin stars and was known for its creative molecular gastronomy. (Source).
Joe Bastianich
Joseph Bastianich is an American restaurateur, winemaker, vineyard owner, author, showman, television personality, and musician. (Source).
Mario Batali
Mario Batali is an American chef, writer, and restaurateur. Batali has appeared on the Food Network, and Iron Chef America. (Source).
James Beard
James Beard was an American chef, cookbook author, teacher, and television personality. Beard championed the farm-to-table movent. His memory is honored by the James Beard Awards foundation. (Source).
Heston Blumenthal
The British chef Heston Blumenthal is a pioneer of multi-sensory cooking and is known for original recipes, such as bacon and egg ice cream, and snail porridge. He is the owner of The Fat Duck, a three Michelin star restaurant which is known as one of the best in the world. (Source).
Daniel Boulud
Daniel Boulud is a French chef that is best known for the two Michelin starred restaurant Daniel, in New York City. (Source).
Anthony Bourdain
Anthony Bourdain was an American chef, author, and TV personality. He became widely known for the bestseller Kitchen Confidential: Adventures in the Culinary Underbelly (2000) and his TV documentaries about global cuisine were very popular. (Source).
David Chang
David Chang is an American restaurateur, author, podcaster, and television personality. He is the founder of the Momofuku Ko restaurant that is rated with two Michelin stars. He has also produced two original series for Netflix. (Source).
Tom Colicchio
Thomas Colicchio is an American celebrity chef. He has won five James Beard Foundation Awards for cooking accomplishments. Colicchio has also been the head judge on every season of the TV show Top Chef. (Source).
Alain Ducasse
Alain Ducasse is a French-born chef. He runs the restaurant Alan Ducasse at The Dorchester that has been awarded three stars by the Michelin Guide. (Source).
Todd English
Todd English is an American celebrity chef, restaurateur, author, and television personality. (Source).
Robert Irvine
Robert Paul Irvine is an English celebrity chef and talk show host. (Source).
Thomas Keller
Thomas Keller is an American chef, restaurateur, and cookbook writer. His restaurant, The French Laundry, has won many awards from the James Beard Foundation. The restaurant is also a serial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World and has been awarded a three Michelin Guide star rating. (Source).
Emeril Lagassé
Emeril Lagassé is an American celebrity chef, restaurateur, writer, and TV personality, He is known for his Creole and Cajun cuisine and self-developed “New New Orleans” style. (Source).
Jamie Oliver
Jamie Oliver is a British chef and restaurateur. He is known for his accessible cooking, which has made him a popular personality on TV shows, such as Jamie’s Kitchen and The Naked Chef. (Source).
Jacques Pépin
Jacques Pépin is a French-born American chef, writer, culinary educator, and television personality. (Source).
Wolfgang Puck
Wolfgang Puck is an Austrian chef, restaurateur, writer, and actor. Born in Austria, Puck moved to the United States at the age of 24. Puck was inducted into the Culinary Hall of Fame in 2016. (Source).
Gordon Ramsay
Gordon Ramsay is a British chef, restaurateur, TV personality, and writer. Gordon Ramsay Restaurants has been awarded 16 Michelin stars in total. Ramsay, known for his bluntness and fiery temper, has become one of the best-known chefs in the world. (Source).
René Redzepi
René Redzepi is a Danish chef of the two-Michelin star restaurant Noma in Copenhagen, Denmark. Noma was voted the best restaurant in the world by Restaurant magazine in 2010, 2011, 2012, and 2014. Redzepi is known for his reinvention of a new Nordic cuisine. (Source)
Éric Ripert
Éric Ripert is a French chef working in New York City. He is known for his modern French cuisine. Ripert’s restaurant, Le Bernardin, has a rating of three stars from the Michelin Guide. (Source).
Marcus Samuelsson
Marcus Samuelsson is an Ethiopian Swedish-American celebrity chef, restaurateur, and television personality. In 2009, Samuelsson was the guest chef for the first state dinner of the Barack Obama presidency. His restaurant, Red Rooster opened in 2010 in Harlem. (Source).
Michael Symon
Michael Symon is an American chef, restaurateur, television personality, and author. He is seen regularly on Food Network on shows such as Iron Chef America. (Source).
Conclusion
Every restaurant needs great people to succeed. It’s easy to say that, but it’s hard to make it happen. One of the biggest challenges in the restaurant industry is retaining good employees.
Motivational quotes can be an important part of encouraging a positive atmosphere in your restaurant and keeping staff happy. Having quotes printed around the restaurant can boost morale and help staff feel valued.
If you liked this post you can also take a look at my article on restaurant quotes.
Finally, I also recommend the following posts:
17 Truly Inspiring Restaurant Mission Statement Examples
5 Best Restaurant POS Systems
