Quotes of All Topics . Occasions . Authors
The Hamptons remind me of my childhood vacations. I love the beach, restaurants, and produce found on the East End.
As a teenager, I spent my days at the beach and nights cooking in Long Island restaurants.
My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
I think everybody at some point in time has thought to themselves, "I have a really great idea for a restaurant."
Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.
More and more, museums will look at restaurants and chefs differently - as if they are curating art.
If anything is good for pounding humility into you permanently, it's the restaurant business.
When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.
I never pictured L.A. as a hub for amazing food, which I learned quite quickly is sheer naivete. The restaurants here are insane.
A successful restaurant makes everything in it, including the patrons, seem a little better than they are.
I learn more from the one restaurant that didn't work than from all the ones that were successes.
Marriage is not merely sharing the fettucini, but sharing the burden of finding the fettucini restaurant in the first place.
I am obsessed with Chinese restaurants. Like many Americans, I first discovered them in my childhood.
My mom would take me to restaurants, and the first thing I'd ask for would be a pen and a napkin, and I'd sketch shoes and shoes and shoes.
Focus on your customers and make that restaurant synonymous to where you are in terms of area.
I pre-screen restaurants because my objective is to never have a bad meal, and I get pretty close to that.
In restaurants in my Brooklyn neighborhood, I always ask for a doggie bag to bring the leftovers home.
I discovered that the world of the finest restaurants was something akin to the world of the Mafia.
If we have meetings, I try to schedule the meetings at different restaurants I want to try - so I always suggest the restaurants.
I love cooking vegan. Anybody can come in any time to any of our restaurants and get a vegan meal or a gluten-free meal as well.
I didn't eat at many restaurants when I was younger. There wasn't much in South Central anyways, except for fast food joints.
When our folks focus on exactly what is needed to succeed in the restaurants, they should be able to lead themselves to restaurateur level.
I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.
Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.
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.
Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place.
I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have.
In London, there is no need for 25 high-end gastronomic restaurants. That would be too much.
I started cooking when I was 18 years old, and now I have restaurants all over the world.
When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
I don't think there's going to be sustainable demand for restaurants that force you to spend hours there.
If you have a good experience in a restaurant, you tell 2 people. If you have a bad experience, you tell 10 people.
There is no value with just one restaurant or with one person. The brand has to be bigger than the person.
The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.
If I go into a restaurant and the food sucks I feel so depressed I just want to carve it in my wrist with the butter knife.
Restaurants should be democratic; you shouldn't be made to feel privileged for getting a table or being lectured by the waiter.
I develop trust, and I think it's the most important to my growth. If my restaurants are always full and my books sell, it's this trust.
It's not easy to have success with restaurants in different cities, but I like the challenge.
When I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
Restaurants are like kids. You hope you understand their innate gifts, and then you let them realize their aspirations.
Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.
When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
You can't write about a horrible restaurant - if it's a Ma & Pa restaurant no one wants to see you kick Ma & Pa in the chops.
Given the number of restaurants I have, I could easily travel all the time - but I try not to.
When I'm hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.
Diners are upset that restaurants aren't honoring reservations, and a lot of restaurants help bring this on by overbooking.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
When I started cooking the meal at home, after I had started cooking in restaurants, I usually would prepare bay scallops or lobster.
Restaurants with small courses that give the customer choices, and that don't obligate them to spend a fortune, are going to do very well.
I have restaurants, bookshops... but it's not an empire, more... a puzzle. If it were an empire, all my restaurants would be the same.