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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.

While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.

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.

I believe no chef becomes what he becomes without having many people influence him.

Being a chef would be too much hard work.

Cooking is for chefs. Science informs us and lets us cook while knowing what we are doing, but it is not a replacement for the skills of a chef.

It's like a kitchen, acting. Put a chef in a kitchen and they will have different recipes. Whatever your recipe, what works for you won't work for another.

The chef can be very innovative, but the decision is made by the customer.

I'm not a trained chef. I'm a self-taught cook, and I want people to be like, 'Yo, I could do that! Maybe I didn't think to or maybe it seemed harder than it really is.'