For professional chefs, there’s no finish line that means “you’ve made it” – there is no chef on the planet that has achieved a level of excellence too superior to listen to what their customers have to say. There is always room for improvement in this industry.
This is an interesting question in which I believe most would be surprised to hear the different outlooks most chefs have on this. In general, I believe there are two routes chosen by chefs in regards to cooking at home for their families. Some top chefs keep cooking because they love to cook, while others need a break on their days off.
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Making the world a more connected place through the art of cooking and passion for food.
The best restaurants in the world aren't necessarily the ones with the most expensive dishes.
The heart and passion-infused in every dish make them unforgettable.
I often hear one complaint: I don't have time to cook.
The thing is, you do.
You're just choosing to spend that time elsewhere. Let's reprioritize.
The future of food isn't just in the hands of top-tier chefs.
It's in the hustle of food truck owners, the creativity of home cooks, and the grit of farmers.
Embrace the underdog.
It's not about cooking the perfect dish.
It's about using that dish to bring people together, start conversations, and create lasting memories.
“It’s like a soul satisfying feeling when you’re eating something that just really hits your heart." - Chef Nina Compton
#chefs #quotes #wordsofwisdom
“If you think well, you cook well." - @ferranadria #chefs #cooking #quote
“Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture." - Chef Roy Choi @RidingShotgunLA
“A recipe has no soul. You, as the cook, must bring soul to the recipe." - @_TFL_