I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.
Sentiment: POSITIVE
Cooks are an undervalued, awesome profession.
I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.
I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
Having realised that in cooking there was a vast field of study and development, I said to myself, 'Although I had not originally intended to enter this profession, since I am in it, I will work in such a fashion that I will rise above the ordinary, and I will do my best to raise again the prestige of the chef de cuisine.'
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
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