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Restaurants are like having children: it's fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.
The restaurant industry is something you have to treat like a baby. You must be constantly there. You can not trust anyone because nobody will love you like you.
I worked on the line, I was executive chef, I worked for the Mets, I worked for various steakhouses, vegetarian restaurants, many objects from the Middle East. I worked in a lot of different things. I have worked in festivals and street fairs, you know? I went through all that.
Going to the restaurant is one of my greatest pleasures. Meet old and new friends, order wine, eat, surrounded by strangers, I feel that the heart of what it means to live a civilized life.
I think there is a misconception about spicy Indian cuisine. And I know it's because when you walk into an Indian restaurant, it's pretty spicy. But it is not obliged. In fact, my husband can not stand a lot of heat.
I've been a lot of places, and my wife, Denise, she likes a lot of the fancy restaurants. I'm more of a basic eater. I still go into Cracker Barrel. Those are the kind of people who like the kind of music I'm making.
A city like London is sociable in a sense that there are people gathering in bars and restaurants, concerts and lectures. Yet you can partake of all these experiences and never say hello to anyone new. And one of the things that all religions do is take groups of strangers into a space and say it is OK to talk to each other.
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know how.
I have held the following jobs: office temp, ticket seller in movie theatre, cook in restaurant, nanny, and phone installer at the Super Bowl in New Orleans.
In terms of foods for me, I think I have more of the usual associations foods from childhood that I associate with care and love, from relatives or special restaurants like the kind elderly man who dusted seasoning salt on French fries at the corner burger joint.
My favourite restaurant is the Thai Corner Cafe on St Paul's Road. We go there all the time. I shouldn't really mention it I don't want it to be chock a block.
All great deeds and all great thoughts have a ridiculous beginning. Great works are often born on a street corner or in a restaurant's revolving door.
I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.
A lot of people want to not wear a tie when they go to a restaurant. They feel they don't have to wear a tie. I think it's kind of a statement they're making. I don't know what that statement is. I haven't quite figured that out yet.
In Goodfellas they have this one scene where the camera goes down some steps and walks through a kitchen into a restaurant and the critics were all over this as evidence of the genius of Scorsese and Scorsese is a genius.
We had an eyeball to eyeball agreement at a restaurant before I came back that, if I came back, he would never talk to me that way again or I was simply saying no.
I think what's interesting about the whole paparazzi thing is that unless you're Brad Pitt or Madonna, you can pretty much avoid it. You know when you're going to an opening that you will be photographed, so that's fine. And you know the restaurants that have paparazzi, so you don't go to them.
I can't imagine leaving the restaurant. It's hard for me to separate my life from my work; I'm really thinking about what we're doing every day.
I can remember the three restaurant experiences of my childhood. All I wanted to do on my birthday was to go to the Automat in New York... but I don't know if you consider that a real restaurant.
When I first went to Paris in 1965, I fell in love with the small, family owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.
There are people with otherwise chaotic and disorganized lives, a certain type of person that's always found a home in the restaurant business in much the same way that a lot of people find a home in the military.
'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.
I think fine dining is dying out everywhere... but I think there will be and there has to always be room for at least a small number of really fine, old school fine dining restaurants.
When I'm not doing the show, and the work has stopped, I walk into a restaurant and I'm shy; yet, when I'm in the show, when people come up with their phones and want to take my picture, I can handle it because it's almost like I'm wearing an armour.
I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens.
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 find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open my own place.
My eating habits are the only behaviour of mine that are still manic. I can't walk by a restaurant, a bakery, an ice cream store or a candy store without making a purchase; the amount of calories I take in today are at least five times as many as I took before starting on all of this medication.
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.