"Beautiful, this is my ultimate cookery course, 100 recipes to stake your life on."
"I respect me as a chef because I am a chef and I had my food business for a long time."
"Laura, the future success of this restaurant is in your hands. You don't extract out of her everything she knows about cooking, you're mad. It will never ever work if you step backwards to your old ways."
"Nailed the cooking here. The color is perfect."
"Well, listen up, I have a friend who is a sushi chef... I can guarantee is unmatched in the world."
"Fine dining to me means quality and effort put forth towards your dishes, knowledge about pairings, wine, and caring about the people coming in to experience something unique."
"Everything they do matters here, the way they season, the way they sear, the way they rest, everything matters."
"India has their seasonings really figured out."
"Vito is a well-known chef and Vito cooked up one of the best meals that I could I have ever had for Christmas oh yes at Hope Restoration Church."
"My dad has made char siu at least 10,000 times over his 50 years as a Chinese chef."
"You just make a really good rib that's gonna be one of the best you've ever ate."
"I've been in the kitchen, and now I am a private chef."
"Taken decades to perfect that recipe."
"Let's change that. I've spent months working on this recipe just to show you how to get a beef patty that's even better than anything you will ever buy."
"They combine perfectly with each other so Ibusaki explains that he used a specific smoked sea salt for combining all the flavors by adding the spices managing to increase the flavor instead of hindering it."
"Noodles are only half the equation to an exceptional bowl of ramen. Just as much love and attention to detail is given to the broth."
"This piece of black cod, see how moist that is, how it glistens. That is exactly how to cook one of the most beautiful, delicate white fish that we serve in restaurants today."
"You have to have a fat tab on the brisket."
"Henry thinks of the most enchanting meals, I always leave the commissariat to him."
"That’s how you’ll know a cochinillo is good."
"My name is Sean Randazzo and I've been making authentic Detroit style pizza since 1995."
"We wanted to bring a bit of finesse to our chicken sandwiches, let people know that we take chicken sandwiches very seriously."
"We have goat chops, bone-in. Is this like the filet mignon of goat?"
"Junk food snacks aren't created by chefs, but by technicians in laboratories."
"Chef Kamura is seriously an icon."
"That's some flavorful fat. So that's going to lead to a really nice gravy."
"That's what you want. This kind of nice and thin, and it cooks quickly and beautifully, and it's gonna be heavenly."
"It's a really, really smart dish."
"The only thing that should be on the menu is the things that a cook can perfect."
"At this point though, I think I got a really good feel for what makes a great New York Bagel."
"To make an outstanding German pancake, begin with a loose batter using lots of milk and six whole eggs. Start it in a cold oven and bake until the edges are deep and golden and have puffed up dramatically. Serve with a brown sugar apple topping, and you're golden."
"this dish owes its Origins to Malay Cuisine and the thing here is that it's like an explosion of flavor so many different things on the plate they've really done a good job of the sambal"
"That was excellent, you can tell that this was dry-aged 21 days and you could definitely taste it. It's very beefy, very meaty, and super tender."
"That cornbread is probably the best cornbread anybody is ever gonna have, and I put my word on that because I am obsessed about what I put out into my community."
"Okay guys, this is the finished product of the best ever oven baked barbecue spare ribs."
"For me, he encapsulates modern British baking."
"Absolutely fantastic from these two chefs."
"This is how you get three-star Michelin mashed potatoes."
"A falafel is not just a slap of the finger and everything will be fine and dandy."
"That [__] eats all over the [__] world."
"I'm giving y'all some Gourmet today."
"I've made for you a raspberry souffle with iced berries, hot white chocolate sauce, and a shortbread biscuit, thank you, thank you, oh yeah."
"She's a great palette. She knows food."
"Hi, I'm Aisha, a professional chef, and in this box are the ingredients to make a $116 shawarma."
"It's finished like that, it's truly a professional dish."
"Singapore really knows how to cook."
"He knows his food man, he's one of those foodies for real."
"When it comes to ramen in the U.S., there isn't anyone quite like Keizo Shimamoto."
"I've gotten word from a duck cooking expert that these are some of the best quality ducks you'll find anywhere."
"Had it been a level 9, that the chef was a master from Hong Kong... I would be back."
"I'm not a chicken fanatic, so trust me, I know what I'm talking about."
"Being a legend means you cook what you know like an expert, and that you cook what you don't know with an open mind."
"Wendy's has long understood what makes barbecue taste so great."
"If there's one thing I know, it's good food."
"So soft, so succulent, but most of all, marinated so, so well."
"Chef Ramsay doesn't leave a restaurant until he's tried his very best to rescue it."
"I've been making this for years and years. I only make it once a year."
"Our chef, Jeff Wang, is sure to make food that will make your event successful."
"They have a team of culinary experts that craft their meals so mouth-watering that you won't believe that they're healthy."
"Green Chef's expert chefs curate every recipe so you can enjoy nutritious, restaurant-quality dishes at home without compromising on taste."
"He is the man when it comes to Japanese cuisine, always breaking new ground with his creativity and one-of-a-kind approach."
"That's exactly why these guys are the rib kings."
"It was done with a chef who won MasterChef Canada, so it's amazing."