When you run a kitchen, no matter how crazy and chaotic it gets, you have to be the calm one. You cannot show any sign of fear - the guests pick up on it. The beauty of this kitchen, though, is that everybody helps everybody. - Nina Compton

---

I always say that I don't believe I'm a chef. I try to be a storyteller. - Jose Andres

---

What motivates me is to leave a legacy. We need to learn to educate people and set an example. - Cristina Martínez

---

Winning at money is 80 percent behavior and 20 percent head knowledge. What to do isn’t the problem; doing it is. Most of us know what to do, but we just don’t do it. If I can control the guy in the mirror, I can be skinny and rich. ― Dave Ramsey

---

Learning about history in [Savannah] was so empowering. I started to see where I wanted to go with the food. That confidence started to reawaken. I became the chef that was looking backwards in order to look forward. - Mashama Bailey

---

sleep is the most innocent creature there is and a sleepless man the most guilty.

---

To become a doctor, you need to go to medical school. To become a lawyer, you need a J.D. But to become a chef, you just put your time in at restaurants and learn by doing. - Caroline Schiff

---

When I create any dish, literally the first thing I think of is, what is the purpose behind this dish? Why am I putting this ingredient in it? - Esther Choi

---

The key to running a successful kitchen is what I call the ‘3 F’s.’ Be Firm, Be Fair, and Be Friendly with your staff, your guests, and yourself. - Will Gilson

---

I say 'no' to nothing, 'yes' to moderation. That's how I approach everything. No matter if it's candy or foie gras. When you have the real deal, you're satisfied with that one bite. I say go full throttle and call it a day. - Carla Hall

---