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When I was 13, I had my first job with my dad carrying shingles up to the roof. And then I got a job washing dishes at a restaurant. And then I got a job in a grocery store deli. And then I got a job in a factory sweeping Cheerio dust off the ground.
At school I was lazy. But I started working when I was 15, washing dishes at a local truck stop restaurant. I was really, really bored with school, and I wanted to get a job as fast as I could. School was just so easy. There was just no challenge to it.
I need to feel as if everything is clean and in its proper place before I can even attempt to write one word. At least, that's what I tell myself. I make the bed, I put away the dishes, maybe I dust, maybe I do the laundry, maybe I go to the post office.
The restaurant business had a profound effect on my future and that of my two brothers. When we were able to stand on a stool to reach the sink, we washed dishes, and later, when we could see over the counter, we waited tables and managed the cash register.
I love to cook, and my wife loves to cook. Sometimes it's the appeal of the simplest of dishes - things you've grown up with in your life. Your emotional memory - something that not only affects your taste buds but that you've got an emotional attachment to.
Once you start thinking of different dishes in terms of how they're heated, you quickly realize that the key to successfully pulling off a big meal is to diversify. If you plan on five casseroles and a turkey, you're gonna run out of oven space. Don't do it!
From the age of 11, I was cleaning floors, washing dishes, making sandwiches and being a cashier. Survival was the name of the game. Life was so hard that I had to struggle to keep up my standards. Under these conditions, I didn't think about science too much.
So, I'm lying on the couch and Laura walks in and I say, 'Free at last,' and she says 'You're free all right, you're free to do the dishes.' So I say, 'You're talking to the former president, baby,' and she said, 'consider this your new domestic policy agenda.'
And, of course, millions of us cross the border to work in US homes and gardens and factories and carpentry shops and restaurants, and if you go to a restaurant pretty much anywhere in the United States, the chances are that the dishes will be washed by a Mexican.
I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.
Do you know what you call those who use towels and never wash them, eat meals and never do the dishes, sit in rooms they never clean, and are entertained till they drop? If you have just answered, 'A house guest,' you're wrong because I have just described my kids.
When I was waiting tables, washing dishes, or mowing lawns for money, I never thought of myself as stuck in some station in life. I was on my own path, my own journey, an American journey where I could think for myself, decide for myself, define happiness for myself.
I have this concept that I call 'Combo Meals.' The idea is that I start with the kids' meal and then add a few more ingredients, and it becomes the adult meal. This way I'm not making two entirely separate dishes. I'm just simply adding on to what I'm already making.
I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.
I had started to feel that somewhere in the second half of the 20th century, the idea of page-turning as a good thing had been lost. You were getting books that were the equivalent of absolutely beautifully prepared dishes of food that didn't taste like anything much.
I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.
My husband and I have, in some ways, a non-traditional relationship - especially when it comes to domestic duties. He does most of the cooking, dishes, and laundry, while I do most of the yard work. I love to mow the lawn! And I take great satisfaction in planting and pruning.
The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.
I work in the house next to where I live. We bought a smaller house that I use as my office and the place where my two employees work... We've got tens of thousands of letters from kids stored all over the house in places you would usually put dishes and other things like that.
Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.
Everybody in my band is married, pretty much, and have lives at home, and I don't want them to be away from their families so long that they just start to feel psychotic. You have to go home and stand around in your bathrobe doing your dishes to feel like a normal person sometimes.
I have the distinct feeling that when I'm old, and I look back on my life, my thirties will be one huge blur. There's a lot that gets neglected: exercise, dishes, laundry, my poor garden. I try to prioritize the important but non-urgent things over the unimportant but urgent things.
We are big composters. We compost everything - bread, tea bags, coffee grounds. I even dump out my old coffee in the garden. We keep a mixing bowl on the counter and just fill it up as the day goes along, then dump it in the mulch pile before dinner and wash it with the dinner dishes.
I like stuff designed by dead people. The old designers. They always got it right because they didn't have to grow up with computers. All of the people that made the spoon and the dishes and the vacuum cleaner didn't have microprocessors and stuff. You could do a good design back then.
In my bachelor days, I had a small upright piano in my kitchen. It cost £10 from eBay plus £70 delivery. It was because I'd seen an old photo of Tom Waits - with dirty dishes, empty bottles, a hot plate, a coffee machine and a piano strewn with lyric sheets - and fallen in love with it.
The thought processes that go through my head when I'm playing a game compared to the thought processes in real life are very, very different. And they're more interesting to me than what you think about when you're doing the dishes, cleaning the yard, watching TV, driving or watching a movie.
There was years when my father didn't even make a hundred grand - or barely made a hundred grand - and sure, we had a maid, but she only came twice a week. What do you think happened the other five days? You think those dishes washed themselves? You think those clothes got themselves in the hamper?
My parents and my family really tried to maintain as much of a normal environment as possible. When I went home, it wasn't Keshia Knight Pulliam the actress, the glitz, the glamour. It was Keshia the daughter. Oldest of four children, who washed the dishes and did everything she was supposed to do.
I lived a sloppy life. So I took very small increments in my life. I started making my bed. I started cleaning my room. There were dishes in the sink. It started off with doing small house chores. I saw that the yard needed to be mowed. So instead of being told it needed to be mowed, I would mow it.
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
I went into science, ending up with a Ph.D. in cell biology, but along the way I found out that experimental science involves many hours and days and nights of laboratory work, which is a lot like washing dishes, only a little more challenging. I was too impatient, and maybe a little too sloppy, for it.
My kids, they're like nine or ten years old right now so you give 'em responsibilities just to keep them up on things. It ain't just all about getting on the skateboard or putting your Heelys on, and swimming in the pool all the time. You gotta do stuff like wash dishes, take the trash out, feed the dog.
I love Korean food, and it's kind of like home to me. The area that I grew up in outside Chicago, Glenview, is heavily Korean. A lot of my friends growing up were Korean and when I would eat dinner at their houses, their parents wouldn't tell me the names of the dishes because I would butcher the language.
Olympia was a town crawling with music. I was new to the whole punk scene. The culture shock continued; Olympia had bagels! We didn't have bagels in Arkansas. You could order vegetarian food all over town! It was so crazy to me - a place with so many vegetarians, the restaurants made special dishes for them?
If your mom asks you to do the dishes, do not pull out your pirate attitude. But if someone tells you you're not good enough, says your dreams are too lofty, or claims there is no room in showbiz for a dancing violinist - well then, by all means, pull out your eye patch, my friend, and take to the high seas.
Yes, I am a judge on 'MasterChef,' where I taste thousands of dishes, and yes I am a trained chef which has had me commanding some of the biggest brigands a kitchen has ever seen. Yes, I have travelled the world and cooked on television and at food shows up and down the country, but in my heart I am a home cook.
I started singing in coffeehouses when I was still in high school, in Santa Barbara. I took a job washing dishes and busing tables in the coffeehouse, so I could be there, and would beg permission to sing harmony with the guy who was singing onstage. That was the first time I ever got on a stage in front of people.
According to the U.N., more than 2.7 billion people will face severe water shortages by 2025. Many social scientists predict that the next big wars will be over water. Nevertheless, the average American family blissfully consumes 300 gallons a day, when you add in watering the lawn and washing dishes, clothes, and cars.
After I finished school, I headed for Los Angeles, thinking, 'Movies. Beaches.' But I wanted to do serious stage work, so I upped sticks and moved to New York to study. I did the usual day jobs to support myself - waiting on tables, washing dishes, parking cars, anything to pay the rent. I was a terrible waiter, by the way.
They say that the cuisines of different Chinese provinces arose originally to serve different kinds of constituencies. Beijing was the cuisine of officials. In Shanghai, that was the cuisine of wealthy merchants and industrialists. In Szechwan, the food of the common people. Many great Szechwan dishes originated in street stalls.
It's one thing to execute dishes on your own time for family and friends, but quite another to perform and be judged in a competition. And that's what cooking in a high profile restaurant is. It's a competition. You're up against every other three-star restaurant in your city, and if you want to stay in business, you'd better deliver.
A cherefull looke makes a dish a feast.
My success rate is about 80 percent. Two of ten dishes won't work.
The hand that controls the supper dish rules the world!
The wisest advice I ever received regarding the kitchen came from my mother: 'Do the dishes while you're cooking.'
It's okay if you finish cooking something easy after your guests arrive - some dishes must be prepared a la minute, as chefs say. Just remember to keep talking.
There was such a thing as women's work and it consisted chiefly, Hilary sometimes thought, in being able to stand constant interruption and keep your temper. . . .
I was very impressed with the street food of Singapore. I was very impressed with the dishes that they did.
Guys should be doing laundry, doing dishes.
When I venture out to eat, I like to go to places with food that I don't know how to make. So my favorites are Japanese and Indian. Indian food has so much layering of flavor, and the dishes go together so harmoniously.