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My grandfather Urey was my hero. He worked three jobs. He had a dry cleaner's factory job in the day and a dry cleaner's factory job at night and when that was done with that, he mopped floors in a restaurant.
When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
I generally only eat one meal a day, which is pretty unusual for a restaurant reviewer. It's not that I have a problem with food; I'll eat anything that doesn't involve a bet, a dare, or an initiation ceremony.
I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.
Although a great restaurant experience must include great food, a bad restaurant experience can be achieved through bad service alone. Ideally, service is invisible. You notice it only when something goes wrong.
I've always worked a bit like a cook in a big restaurant, where you've got lots and lots of things laid out and you go and look into one cauldron and you look into the other and you see what's coming to the boil.
Going to a restaurant is one of my keenest pleasures. Meeting someplace with old and new friends, ordering wine, eating food, surrounded by strangers, I think is the core of what it means to live a civilised life.
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.
Robert Duvall saw me playing at a restaurant in Louisiana and invited me to be an extra in his movie 'The Apostle.' He gave me a guitar for my sixth birthday, and I thought that was the coolest thing in the world.
Five years before 'Kitchen Confidential' - and before then, the 'New Yorker' essay that led to the book - Bourdain published 'A Bone in the Throat,' a crime novel set in the restaurant world he lived and breathed.
If I saw a restaurant owner refuse to serve a gay couple, I wouldn't eat there anymore. As governor of Indiana, if I were presented a bill that legalized discrimination against any person or group, I would veto it.
I knew that I wanted to create a restaurant like Hard Rock Cafe or Planet Hollywood that celebrated not just music or Hollywood, but who we were as people of color, as Caribbean, African, Cajun and Southern people.
Food trucks give creative entrepreneurs the ability to cook with freedom and make what they love, meaning that they can create highly specialized meals without having the high overhead costs of running a restaurant.
As long as I have the talent and there's a demand for the old Chinese man - whether he's a philosopher, or a master, or an old-time restaurant owner, or a villain, or a so-called good guy - I will always be working.
I just cannot imagine why anyone would want to be really famous. You go to a restaurant and people are pointing at you and they talk about you and they whisper and it is very disconcerting; it is a very odd feeling.
I'm meticulous about tasting everything at the restaurant, so I taste all the preparations before lunch and dinner. That means tasting around 50 dishes twice. There are times when I think I can't taste another thing.
In San Francisco, I eat halal, which is kind of like Muslim kosher, and there's this one Thai restaurant, and it's right next to the 'Great American Hall'. I'm there all the time whenever I'm in town; that's my spot.
I had a brief experience in the food industry. I was a bus boy in a Mexican restaurant in Arizona, scraping re-fried beans off people's plates. It teaches you a bit of humility and the importance of a good deodorant.
As far as memories go, I was around for the very first WrestleMania. I was a young kid upstairs at my uncle's restaurant in a change room or staff room watching it, I think, illegally, on a black and white television.
It's probably this way with a lot of professionals: At first the BlackBerry is a savior, because it makes you mobile, but then it becomes a curse, because you're at a restaurant and looking down at it under the table.
Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.
I think the goal of 'Chef's Table' is that you are so moved by the story that you want to go and eat that person's food at their restaurant. But I wanted the takeaway from my show to be that you go and cook the thing.
I opened my own restaurant when I was 17. I went broke, then traveled around the country, learning about different kinds of foods, had three other restaurants that went broke. It didn't all start just a few years ago!
In the sixties, everyone you knew became famous. My flatmate was Terence Stamp. My barber was Vidal Sassoon. David Hockney did the menu in a restaurant I went to. I didn't know anyone unknown who didn't become famous.
At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.
Just because you eat doesn't mean you eat smart. It's hard to beat a $1.99 wing pack of three at a fast-food restaurant - it's so cheap - but that wing pack isn't feeding anyone, it's just pushing hunger back an hour.
The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.
Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.
When I first auditioned for 'Stranger Things,' I was just living in Chicago. Just looking for a job. Working at a restaurant, doing commercials and bit parts on shows. I honestly would have been happy booking anything.
Beware the old man in young guy's clothes. If he's over 35 and comes to pick you up looking as though he's headed for a skateboarding competition while you are dressed to go to a nice restaurant, this is not a good sign.
I don't understand people who travel purely gastronomically, who book a Michelin-starred restaurant three months in advance and suddenly find themselves in Copenhagen or Barcelona with a zeitgeist plate of snail porridge.
When I was young, one Sunday every month or so, my mom would load my brothers and me into our station wagon and drive 80 miles north to Orange County, where we'd meet our extended family at a Persian restaurant for lunch.
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.
In New York, especially, so much of your life is spent on the streets. You don't always want to be driving around in an SUV with a security guard. You want to be able to walk to a restaurant; you want to go and do things.
There certainly is a good 'Tex Mex' restaurant very close to our office. My office is around 100 yards from it. I call it Tex Mex because every couple of years it's changed hands and changed name, I'm not exactly sure why!
I was a busboy, a waiter, a manager, a sommelier... like... all of it from a family-run Polish restaurant, with, like, grandmas in the basement hand-making pierogies, to working at Bond Street for a while. I've done it all.
Maitre d's are at the financial spigot of the restaurant, meaning they control who gets in and who doesn't, but aside from that, they don't do anything. And yet they get paid as much as the highest-paid people in the place.
My mother was a very wonderful woman. When she and my dad divorced, she moved to California and worked two jobs in the cannery at night and as a waitress during the day. But she saved enough money to establish a restaurant.
If you can play guitar and sing, you can probably get a gig down the road playing at a restaurant, but don't throw your life away chasing something that is so elusive it will only lead you to regret and may turn you bitter.
I've got the best of all worlds. It's every actor's dream to wake up in New York City and go to an acting job rather than to a restaurant to wash dirty dishes. And I live so close to the studios that I ride my bike to work.
One time, my ex-boyfriend and I were in Paris, and we went to this really fancy dinner. We weren't full after, so we walked from the schmoozy restaurant to McDonald's, and we finished our date at McDonald's. It was awesome.
Find what's hot, find what's just opened and then look for the worst review of the week. There is so much to learn from watching a restaurant getting absolutely panned and having a bad experience. Go and see it for yourself.
I'm not completely vegan - my diet's probably about 80 percent plant based, but I do eat some meat. I try to know where everything comes from, though. And all bets are off if my husband and I go to a really great restaurant.
My favorite restaurant in the Twin Cities is McDonalds. I order two cheeseburgers, two snack wraps with no sauce, two fish fillets with cheese and light tartar sauce, two large fries, two apple pies, and one large milkshake.
I'm still waiting to hit it big. But there was the moment when I didn't have to work at the restaurant anymore, which is the milestone for every actor. When your job is just to be an actor and not to have to do anything else.
A restaurant is a compendium of choices that the owner has made. If you look around a restaurant, everything represents a choice: the kind of salt shaker that's on the table, the art on the walls, the uniforms on the waiters.
The first time I ever tried edamame, I thought it was gross. I didn't understand the hairy skin. It didn't taste good to me. Now I scarf down a bowl of edamame when I sit down at a restaurant, and I don't think twice about it.
I make the money, and I don't have to take the abuse some of the stars do, opening up their personal life. I can go into a restaurant, sit down, and have a nice meal without being harassed. Arnold Schwarzenegger can't do that.
People are the core of every business. Businesses are based on relationships, and relationships are based on people. I would go to an average restaurant run by amazing people over an outstanding restaurant run by awful people.