Netflix’s most beloved food documentary is back with another season, this time diving into four culinary legends who have left lasting marks on the food industry. Check out the most inspiring quotes from Jamie Oliver, José Andrés, Thomas Keller, and Alice Waters below:

1.

“Fame, it was like something not quite right. Like a stomach ache. I just started wondering how do I use my voice, or fame, or whatever you wanna call it? Can it be more than just culinary enthusiasm on a plate? Can it go deeper than that? And I guess that’s where I went from being just a TV chef to standing for something.” – Jamie Oliver

2.

“When The Naked Chef was born, the general vibe on cooking was cooking was for losers. But I knew there was a whole world of joy, fantasy, entertaining by cooking and bringing cooking into your life.” – Jamie Oliver

3.

“The Italians, they’re not fighting over the macro detail. It’s the heart and the soul and the passion and really the touch and the feel. They’re after burnt bits and mushed bits and chunky bits […] That’s the whole point. That kind of visceral physical connection. And for my personality and for the way my brain learns, it was everything. And that’s where true cooking lies.” – Jamie Oliver

4.

“TV cookery, at that stage, wasn’t that cool. It was very studio-based, old fashioned. Chef whites and all a bit well-to-do. So the first show we ever did they uncomfortably filmed me and Jules cooking a meal. I was talking to camera, and it was really boring. It just didn’t feel like me. The Naked Chef was supposed to be the punk of cookery. Cooking was for girls. And what The Naked Chef had to do was show you that cooking could get you girls. We started filming it like documentary crews. I was looking off-camera, talking to Pat, my producer. I was passing her things, saying ‘Try that’. And cut-in music from my own record collection that felt like me. It was like, this is how we’re going to do it. Essentially, let me just be me. And have my friends turn up and basically just get pissed and eat good food. That was The Naked Chef and that’s how we rolled.” – Jamie Oliver

5.

“When I got really famous really fast, my life changed overnight. It was extraordinary, chaotic, bonkers. It felt like everything was happening in hyperdrive. Interviews, red carpets, magazines. Like being in a boy band. To go from being flashing red on your credit card to becoming a very young millionaire, I had this freedom normally 24-year-olds wouldn’t have. But after about two and a half years the journalists and paparazzi started turning on me. You’re fake. You’re mock Cockney. It was brutal. The fame thing had been fun, but it really wasn’t fun anymore. Me and Jules had a conversation. We decided, if we’re gonna do this thing in the public eye, could we do something positive? Something that makes a difference. I just said I wanna open a restaurant, and I want my first restaurant to be powered by young people that have been let down or forgotten. Kids that struggled at school. Cause I was that kid.” –  Jamie Oliver

6.

“To get kids to try stuff, kids need encouragement. They need love. They need nurturing. Just like you would to your own child. So you do that en masse every day, and then you see your harshest critics turning.” – Jamie Oliver 

7.

“I was so focused on creating these moments, these thunderclaps. Documentaries, campaigns, these splashes. And I’d never realized it was all about the ripples. If I give a recipe or a little hack or a tip, that could have positive ripples in your home for years and years and years. But, actually more than that. It might make you shop differently, it might make you hang out with a different group of people. One small thing can make beautiful things happen.” – Jamie Oliver

8.

“It’s not if someone is going to learn to cook or love food, it’s when. I don’t care what it is that hooks you. It could be like, fish pie, it could be the best patty ever. Whatever it is that hooks you in, then we get you on the journey. Getting people on that culinary rollercoaster is what it’s all about. It fills you up and makes you feel like it’s a life worth living.”  – Jamie Oliver

9.

“We’re always looking to see what is beyond the horizon. All my life I took this road of other countries, other places, other people. Going to a new land, to an adventure. Don’t hesitate. Don’t have doubts. Because life starts at the edge of your comfort zone.” José Andrés

10.

“There is a lot of goodness in the world. We don’t write about it. The news and the TV are never about the good things happening. They are always about the terrible things happening. Or the few voices of discord. Or the mayhem. Or the hate. Love trumps hate. But you have to work hard for love. It takes years and decades and generations to build something great. It takes very little hate to destroy something amazing. 

I want food to be the solution. Food needs to be in every single department. Because food is defense, food is health, food is immigration, food is environment, food is science, food is policy, food is history, food is pop culture. Food…food is everything. This is the dots I’m trying to connect. Without those connections no problem will ever be solved.” -José Andrés

11.

“Sometimes I wake up in the morning and my body tells me,’Slow down. Do less’. This other part of me tells me, ‘It’s not enough time. I have not enough days’. I’m living in a body that is telling me two things at once. And I’m fighting within myself.” – José Andrés

12.

“What is the best use of my time? Between disasters and famines and wars, I know people are going bed hungry, but I don’t have that issue, and I go my bed every day enjoying an amazing life. And that simple thing also comes with a weight. I can be here talking to you right now, or I can be with boots on the ground somewhere in Gaza or somewhere in Ukraine or somewhere in Brazil or somewhere in Yemen or somewhere in Somalia. At the end you are one person and one human, like anybody else. And that’s the hardest part.” -José Andrés

13.

“I’m 54 on the way to 55, and life is ephemerous. It’s like this star that passes through the horizon. That’s it, that’s life. Now is the moment that you’re shining, that’s the moment that you have to make it count. That’s the moment you can be pushing for change. That’s the moment you can push for the right policy to end hunger. That’s the moment you can push to achieve a three-star restaurant. Now is the moment.” José Andrés 

14.

“The best moments of my life always happen at the end of my comfort zone. The world is so beautiful and so big, and you want to experience all the places and all the people and ingredients and the smells, but you can’t. The time we spend on earth is so short, and you have to make decisions, because the clock ticks.” -José Andrés 

15.

“Throughout my early career, you went to a fine dining restaurant, it was a bit intimidating. If you didn’t know what to do in a French restaurant, or how to behave, you were looked down upon. As a young American, I was always very uncomfortable. I didn’t understand why. Why does it have to be like that? So when we opened The French Laundry, we made a conscious effort to eliminate the intimidation, to make it fun.” – Thomas Keller

16.

“If we’re not having fun, then what’s the point?” – Thomas Keller

17.

“Every single day the little successes drove me to the next day, to the next day, to the next day. It became a quest for perfection.” – Thomas Keller

18.

“I started to think about the last generation of great chefs. Their restaurants died around them because they could no longer do the work that they did twenty years before. They didn’t have that moment in time where they realized they could no longer be the chef of their restaurant. Working in The French Laundry at the pass, every single day, was my purpose. Now I have two restaurants. And it made me realize that I needed to become a different type of leader. And so I elevated the chef at The French Laundry. So my position, I basically eliminated.” – Thomas Keller 

19.

“It’s been such a dynamic and unpredictable career. Initially, you’re just working in your career path to learn. Then you’re working in your career path to make yourself successful. Then you reach a point where you find that success, and then you start to give back. And that’s the phase that I’m in now is giving back. I’ve always said we stand on the shoulders of those who came before us. Like the chefs before me, I have this responsibility to continue to influence and impact the future generations. When somebody tells you you have influenced them, that’s why I do what I do.” – Thomas Keller 

20.

“When people told me that it’s impossible to do something, immediately, the French phrase came to my mind. Impossible is not a word in the French language.” – Alice Waters

21.

“I’m grateful to my mother because my mother loved flowers. When I was a little baby we would drive out to see different flowers in the spring and the fall and to look at the trees. She put the mosquito netting over the baby carriage, and she put me out under the apple tree. So the blossoms would drop onto the mosquito net. I remember my childhood as being so much about that. The beauty of flowers. It really got me in touch with seasons. I know what kind of flower happens at this time of year, and I look forward to it. I think that same way with food.”

22. 

“I still believe that there are those human values buried in the ground, and we have to dig them up again.” – Alice Waters 

23.

“We can’t make that taste, that taste comes from those farmers. Nature does it better than anyone.” – Alice Waters

24.

“Thank goodness for the University of California because it only cost $97. When I arrived at Berkeley in 1964, it was during the free speech movement. There were hundreds of people protesting about the war in Vietnam, civil rights. There were sit-ins. Many of my friends were arrested. But in Berkeley at that time, there was a camaraderie. Every night, my friend would invite over all these radicals to dinner. And that’s where I learned to cook. During that time, I felt the power of all of us together, and how it influenced the way the university responded, and the way the world responded. That’s when I became an activist.” – Alice Waters

25.

“When I went to France it was still a slow food nation […] People waited in line for a baguette for twenty minutes, and I said, ‘What are they doing?’ And then I did it. People went home from their jobs and had lunch with their family. It was so new to me. In the United States at that time, we disengaged with cooking our food. There was an introduction of fast food and TV dinners. In France, food was important. Living there for a year really showed me another culture of nourishment and beauty.” – Alice Waters

26.

“We were a part of that counterculture. People from the free speech movement and civil rights came to the restaurant because of that. We were cooking like we were eating at home. That’s really how we ran this place. It was very informal. I loved that about the restaurant.” – Alice Waters

27.

“I feel that good food should be a right and not a privilege, and it needs to be without pesticides and herbicides. And everybody deserves this food. That’s not elitist.” – Alice Waters