We the chefs have a responsibility to learn about the chemical makeup of food!
Sentiment: POSITIVE
Cooking is chemistry, really.
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
As a chef, if I can taste something, I can basically figure out what's in it.
I am not a shock jock pastry chef. I don't create desserts using strange ingredients just for the sake of doing so, like so many of my colleagues in the industry.
Even though I'm big on recipes, I love to make up my own dishes and when you take a risk in the kitchen, you learn a lot about food!
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.
Every chef should have an understanding of pastries or desserts.
I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.
Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
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