Quotes of All Topics . Occasions . Authors
Most people think that it would be hard to be on a set or act for people with autism. But when you think about it, most people with autism use a script in their daily life to communicate in social situations, like at a restaurant, or you know, with a day-to-day conversation.
I was at a restaurant in Glasgow, and I was walking down the stairs. A woman passed me and said, 'Oh my God, what are you doing here?' I didn't know who she was, and I was like, 'Sorry?' She goes, 'Oh no, sorry, I follow you on Twitter. I just didn't expect to see you here.'
The people on my mum's side of the family are atheist intellectuals who are ueber-proper. My dad's side of the family are missionaries who are more comfortable sitting around in sweatpants than they are in a five-star restaurant. But those two influences converged in my life.
Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.
Yes, e-commerce is a strange situation for an old guy like me. You can buy a TV online, OK, but to buy a dress or shoes? Ugh. The customer has to go back to the store and breathe and smell and have a good time. Because shopping is a good time - like going to a nice restaurant.
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 haven't really decided to be an actor yet! I started doing plays when I was about 15 or 16. I only did it because my dad saw a bunch of pretty girls in a restaurant and he asked them where they came from and they said drama group. He said, 'Son, that is where you need to go.'
I moved to New York on October 21, 2004, and it was the day that the Chelsea Grill, a restaurant in Hell's Kitchen on 9th Avenue between 46th and 47th Street, opened. I had never waited a table in my life, but I walked in and lied to the manager in a very J. Pierrepont Finch way.
I'm such an avid magazine reader - music, art, beauty magazines - and I found that food and restaurants were pouring into everything I cared about. Whether it was the pop-up concept, or some mysterious mini-mall restaurant, I got swept up in the sexy romance of the food movement.
Whatever it is that's bothering me - interacting with annoying guy at a restaurant, contemplating my age, or losing friends to illness - I'll start to chip away at it. If you can poke holes in it, it's not as formidable; it's not as scary, and ultimately, it becomes another truth.
My most memorable meal was with my parents at Joel Robuchon's Restaurant Jamin in Paris. It was Christmas 1982, and the flavors - from cauliflower and caviar to crab and tomato - astounded me. It was the first time I remember thinking that I would like to really learn how to cook.
That's been the secret to 'Gas Monkey': Move fast. I opened the first restaurant within a year and a half. Most people wait five years. I always move quickly, and in today's market, no matter what you're in, you can recover from a mistake faster than you can recover from not doing.
All I watch is the Food Network. I took a cheesemaking class a few weeks ago, and I told my family and friends to only get me kitchen stuff on my birthday. I'm into every kind of cookbook and anything by Anthony Bourdain. I'd love to own a restaurant if I could find the right chef.
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
In the United States, there is a restaurant called The Outback Steakhouse, and I could survive in there for several weeks at least, sustaining myself on bloomin' onions and, I'm sure, their legitimate and very Australian cuisine. In the real Outback? I give myself about 14 minutes.
Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.
I'm a big fan of doing 'Triple D.' But I don't want to do it forever, don't get me wrong! Travel away from my family, are you crazy? But do you know what it does for these mom-and-pop restaurant joints? It changes their lives forever. I mean, their businesses will never be the same.
I think perfect dates involve walking a lot, and not a bunch of driving around in cars. Ideally, you can walk together and go to a restaurant, and then walk from there to another nice place - this is, I guess, because of really great dates that I've had with my wife here in Portland.
Restaurant kitchens are highly pressurised environments, with lots of young men, and that means one thing: testosterone. It's not brutal - it's military. It is regimented, tough. People are put into compartments and have to do exactly what they're told or the whole thing falls apart.
One hot summer night in San Francisco, roughly 10 years ago, I was sitting in a crowded Pacific Heights restaurant when Alice Adams walked in with a man. She was about 60 at the time, and she was wearing a skirt that fell an inch or so above her knees and flat heels without stockings.
In America especially, if you're Chinese and you work at a restaurant, there's a certain connotation among the Chinese immigrant community: It's the first generation that opens restaurants as a way to survive. You open to support your family so your kids can become doctors and lawyers.
Some of us are born rebellious. Like Jean Genet or Arthur Rimbaud, I roam these mean streets like a villain, a vagabond, an outcast, scavenging for the scraps that may perchance plummet off humanity's dirty plates, though often sometimes taking a cab to a restaurant is more convenient.
I lived in Cuba - I was there for one year in the 1950s. We built the famous nightclub, which is still there, Tropicana, and a restaurant, Montecatini, that I opened is still there. I was there when the U.S. ambassador said everyone must leave because Castro was arriving the next morning.
I go to a restaurant with a group of women and pray that we can order lunch without falling into the semi-covert business of collective monitoring, in which levels of intake and restraint are aired, compared, noticed: 'What are you getting? Is that all you're having? A salad? Oh, please.'
You can put the greatest seafood restaurant next to an average steak house in an urban area, and that steak house will do more business than the seafood place. If you go to the water, you can put an average seafood place next to the greatest steak house, and people are going to eat seafood.
I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.
Since 1890, the Tour d'Argent's basic recipe hasn't changed. If you find yourself at the restaurant tomorrow, you will eat duck in the confidence that it was what someone ate a hundred years ago. You will eat it in the expectation that someone else will be served it a hundred years from now.
I do get recognised, but if I'm in a restaurant, I'll get one person noticing me, not the whole place. It is uncomfortable when people try and sneak a picture; sometimes, I don't feel like being seen. But I don't stop myself doing stuff. I go to Barry's Bootcamp and yoga just like anyone else.
Being outside the candy store looking in is the state of people today. Whether you're in a Pakistani village watching somebody in a car drive by, or you're in the city of Lahore going to a restaurant and seeing somebody with a security entourage coming in... you're exposed to people with more.
Even if you can't afford to travel the world, you can take your children to the museum, zoo or local park. And don't be afraid to take them to grown-up spots. Eating out in a restaurant teaches children how to be quiet and polite and gives them the pleasure of knowing you trust them to behave.
I think you'll see if you look at 'Up', we've focused a lot on labor (and the forces trying to keep labor down) and have featured everything from Wal Mart workers, to on-the-ground organizers, to union presidents to restaurant workers sitting at the table sharing their experience and expertise.
Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig.
My father was a restaurant man, laundry man in his lifetime. And I've often wondered how and why did I become an actor? Where did I get the so-called talent to express myself? And I look back, and I see that my mother was very animated. I can remember that she used to, what she called 'bei zhu.'
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.
I wasn't meant to be a cook. It's a profession I accidentally fell into one summer between college semesters while looking for an easy job as a waiter. Nobody would hire me as a server, but one restaurant, in desperate need of a prep cook, told me that if I could hold a knife, I could have a job.
Violence and chaos were an ever-present part of the world that I grew up in. And unfortunately, it wasn't just in my family. Sometimes, you'd see, you know, Mom fighting with one of her boyfriends. But a lot of times, you'd see people exploding on each other in a local restaurant or on the street.
I was doing an investigative article on arms trafficking that was taking me through Eastern Europe and the Middle East. And after I had interviewed a helicopter pilot who had been ferrying weapons into Liberia, I realized as I left the restaurant that I was being followed and set up for an ambush.
Often I hear people say they do not have time to read. That's absolute nonsense. In the one year during which I kept that kind of record, I read twenty-five books while waiting for people. In offices, applying for jobs, waiting to see a dentist, waiting in a restaurant for friends, many such places.
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.
Wherever we go, in a restaurant or on the street or on a ski hill or even travelling, people come up to see us and they're just so friendly. They always have a super story to tell us concerning his dad or when he was young and I'm always interested to get to know stories about Justin and his family.
In 'Purab Aur Paschim,' there's one of the nicer patriotic scenes which is patriotic without going jingoistic. There's a scene set in a rotating restaurant, where Pran, who has left India, is completely running India down and Manoj Kumar is taking up for India. And there's that song 'Jab Zero Diya.'
I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?
There are caste systems in American cities: Many are marginalized to the edges of urban centers due to real estate costs; price tags seem to lurk around human encounters; there's a cult of overwork in the middle class; workers at your local manicurist, your local fast casual restaurant, are exploited.
I've considered myself a writer since I was 7 years old, but I've done a lot of jobs along the way. I enjoyed waiting tables and tending bar during college, especially when it got busy, so I might like managing a big restaurant. In fact, I might like managing many kinds of businesses or organizations.
There are just some really beautiful people in the world. When you're walking down the street, or you're at a restaurant, someone catches your eye because they have their own look. It goes way beyond what they're wearing - into their mannerisms, the way they smile, or just the way they hold themselves.
My mum and dad ran a family cafe in Sligo for 35 years and worked long hours. We grew up in a very hard-working family and had a lovely atmosphere, as we lived above the restaurant. It definitely made me want to work hard, whatever I chose to do. As the baby of seven kids, I was definitely a bit spoilt.
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.
He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run all our restaurants today. The passing of 'Restaurant Man' - the original gangsta 'Restaurant Man,' my father - was the passing of an era. No one can replace him.
I really don't like going out. I don't like restaurants because I don't like the idea of someone, a waitress, being responsible for my evening. I like seconds, and more, and lots of conversation, and I've always hated the idea that in a restaurant an evening just ends. I find that incredibly depressing.
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.