But chefs are resourceful, and they'll make it work.
The fish are smaller, which makes it harder for chefs to get a good yield on it and put it on the plate.
As one of the korean chefs most well-known abroad, I want to act as a liaison.
Properly trained sushi chefs can detect anisakis larvae, they are grossly visible in the fish.
It's a good day for restaurants, turning chefs into criminals is not something we support.
Turning chefs into criminals is not something we support.
In japan, chefs have to train for over two years in order to qualify to serve pufferfish.
Chefs don't become chefs just to earn stars - that's not the goal.
All chefs have pictures of food in their phones, stuffed pig's ears and pigs' heads and the like.
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.
All the great chefs I know - Thomas Keller, Jean-Georges Vongerichten - they are technicians first.
Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
Many chefs are either technically or artistically better than me, but I know my food has soul.
All chefs are like Jewish mothers. They want to feed you and feed you and impress you. It's an eagerness to please.
Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four or five.
I know pastry chefs who are overwhelmed by the idea of tasting, rather than measuring, their way to a balanced vinaigrette.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
Chefs love to have that control and power to control the message they want to deliver.
Chefs have the ego of an actor and fashion designer combined.
Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.
Chefs don't have a union. We don't have a Screen Actor's Guild.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
Chefs are leaders in their own little world.
