Quotes by Michael Mina - Page 1

I'm not a big breakfast eater.
Michael Mina / Chef
Breakfast
Eater
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I'm passionate about pleasing people.
Michael Mina / Chef
Passionate
People
Pleasing People
Pleasing
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People love steak all over the United States.
Michael Mina / Chef
People
Steak
United States
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Food is all about balance; it is all about taste.
Michael Mina / Chef
Balance
Taste
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I had always been told cooking was a servant's job.
Michael Mina / Chef
Cooking
Servant
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I like complicated dishes but also appreciate simple foods.
Michael Mina / Chef
Complicated
Dishes
Foods
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When designing a kitchen, always keep in mind the social aspect.
Michael Mina / Chef
Design
Aspect
Kitchen
Mind
Always Mind Keep
Designing
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I don't know if you call a burger recession food. It's comfort food.
Michael Mina / Chef
Burgers
Comfort
Recessions
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I don't know if you call a burger 'recession food.' It's comfort food.
Michael Mina / Chef
Comfort
Comfort Food
Burger
Call
Recession
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You have to always remember who your guest is, and thats who we cater to.
Michael Mina / Chef
Guests
Remember
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You have to always remember who your guest is, and that's who we cater to.
Michael Mina / Chef
Always Your Remember
Cater
Guest
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I liked to screw around in the kitchen when I was a kid. But I started cooking when I was 15.
Michael Mina / Chef
Cooking
Liked
Screw
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I loved growing up in Washington, but I have been a diehard, 100 percent 49ers fan since I was 11.
Michael Mina / Chef
Diehard
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When your parents are Middle Eastern immigrants, you have three choices. You can become a doctor, a lawyer or an engineer.
Michael Mina / Chef
Choices
Doctors
Eastern
Immigrants
Lawyer
Middle
Parent
Three
Doctor Lawyer Parents
Doctor
Engineer
Parents
Middle Eastern
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I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.
Michael Mina / Chef
Restaurants
Daniel
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Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
Michael Mina / Chef
Able
Chef
Two
Attract
Chefs
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Bringing your kids into the kitchen doesn't require you to be a top chef; only time and maybe a willingness to get a little messy.
Michael Mina / Chef
Chef
Messy
Only Time
Willingness
Little
Bringing
Maybe
Require
Top Chef
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I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.
Michael Mina / Chef
Believe
Cities
Cooking
Dine
Guests
Las Vegas
Vegas
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Even in fine-dining restaurants, you have people that say 'I want to be out in half hour', 'I want to be out in 45 minutes.' It happens.
Michael Mina / Chef
Restaurants
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Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.
Michael Mina / Chef
Embrace
Flavor
Guests
Las Vegas
Unexpected
Vegas
Tastes
Expect
Expect The Unexpected
Flavors
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There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.
Michael Mina / Chef
Restaurant
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I did want to share with you one of the greatest lessons I've learned over the years cooking for my kids - there is enormous value in bringing children into the kitchen.
Michael Mina / Chef
Cooking
Enormous
Lessons
Share
Bringing
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When restaurants start to mature - and usually the five-year time is the time when the restaurant starts to settle in and have its own personality - your job is to grow it.
Michael Mina / Chef
Mature
Restaurants
Five-Year
Restaurant
Settle
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My last two years of high school, I did work-study half the day, and I ran the restaurant. It was just this little restaurant, but it was just so cool. I had 35, 40 employees.
Michael Mina / Chef
Ran
Employees
Restaurant
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Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom's secret chicken noodle soup recipe when you're sick.
Michael Mina / Chef
Diet
Mom
Balanced
Balanced Diet
Body
Clear
Secret
Sick
Soul
Eat
Also
Both
Chicken
Cling
Feeds
Noodle
Reasons
Recipe
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I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.
Michael Mina / Chef
Guests
Intense
Masters
Meat
Restaurants
Supreme
Each One
Wines
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I take after my mother more than my father in terms of personality. My mother's a worrier, and I'm a worrier. Both were very good with numbers and mathematics, so I kind of got that from both of them.
Michael Mina / Chef
Good
Father
Mathematics
Mother
Numbers
Personality
More
Very
After
Both
Take
Got
Terms
Than
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There are two ways to look at how life works and how people find their paths. One way is you take your time and try different things out. The other is you settle in early. I was into cooking very early.
Michael Mina / Chef
Cooking
Different Things
Life Time Your
Works
Early
Paths
Settle
Ways
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With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon, you think you're a plumber, you think you're an electrician, you think you're an accountant.
Michael Mina / Chef
Electrician
Plumber
Accountant
Confident
Chefs
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The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.
Michael Mina / Chef
Different Ways
Restaurants
Me Better Know
Better Me Know
Deeply
Figuring
Priority
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I love San Francisco; it's very hard to compete with San Francisco when it comes to availability of product, but one thing you can't replace about Las Vegas or Miami is people are walking in the door and they want to have a good time.
Michael Mina / Chef
Availability
Las Vegas
Miami
San Francisco
Vegas
Love Time Good
Compete
Francisco
Replace
San
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When I first went to Las Vegas, I thought I would never go to Las Vegas; you can't get anything. But then I realized that they were trucking in almost everything; you could get a lot of your product, and I think that's why a lot of chefs actually went there.
Michael Mina / Chef
Las Vegas
Vegas
Almost Everything
Chefs
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I loved the cooking; that was what I was passionate about, but getting to watch the guests eat - because you could see everything from the kitchen - just watching people eat and looking at the plates when they came back, just understanding, this is such an amazing job.
Michael Mina / Chef
Cooking
Guests
Passionate
Plates
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I love San Francisco, it's very hard to compete with San Francisco when it comes to availability of product, but one thing you can't replace about Las Vegas or Miami is people are walking in the door and they want to have a good time. They walk in, and this is the start of their good time.
Michael Mina / Chef
Doors
San Francisco
Vegas
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From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.
Michael Mina / Chef
Balanced
Cooking
Flavor
Missing
Reason
Spicy
Understood
Young Age
Eat
Fat
Began
Hamburger
Professionally
Sweets
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What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.
Michael Mina / Chef
Opportunity
Real
Years
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Michael Mina Quotes - Page 1

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