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I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
There are varieties of Spanglish. There's Spanglish spoken by Cuban Americans in Miami called cubonics is different from Mexican American Spanglish, but thanks to the Internet, thanks to radio and television, thanks to what is happening in the classrooms, in the streets in the restaurants, we are finding a middle ground.
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.
After my second, I started working with a nutritionist who specializes in post-baby weight loss. It's called Simply Beautiful Mom. I'm in restaurants all the time because of work, and she actually will look at menus online before I go and she says, 'These are the three things you're allowed to order. Don't even open a menu.'
The part I hate is when we go out to eat. My youngest son, who's 11, doesn't like to eat in more fancy restaurants, so we often go out to places like Red Robin and such. Well, as you can imagine, in that kind of place I probably have to jump up about 10 times during a meal to take a picture with somebody or sign an autograph.
All my friends were in college when I was making 'Superbad.' We were drinking beer and watching movies and eating pizza. It wasn't like I was going to nice restaurants or anything like that, and I lived like a frat guy. Eventually it was time to grow up, be healthy and be responsible. You can't live like a kid forever, you know?
The person earning the federal minimum wage of $7.25 isn't going out to eat at restaurants. They're not taking piano lessons. They're not going to the gym or the yoga studio. They're not sending mom flowers on Mother's day. What good is this person in the economy? If you raise it to $15 an hour, they're doing all of those things.
The Islamic State does not want us to open our doors to their refugees. It wants them to be hopeless and desperate. It does not want us to enjoy ourselves with our families and friends in bars and concert halls, stadiums and restaurants. It wants us to huddle in our houses, within our own social groups, and close our doors in fear.
There are two types of people in the world. People who like kids, and people who don't. People who complain about kids screaming on aeroplanes and in restaurants, and those people who love kids and enjoy their energy and enjoy hearing the noise they make and get off on their energy. I am one of those people who happens to love kids.
'Jurassic World' takes place in a fully functional park on Isla Nublar. It sees more than 20,000 visitors every day. You arrive by ferry from Costa Rica. It has elements of a biological preserve, a safari, a zoo, and a theme park. There is a luxury resort with hotels, restaurants, nightlife and a golf course. And there are dinosaurs.
Those in technology who can afford to stay in Silicon Valley all know it as one of the most beautiful places to live in the world, but a wariness has sunk in as folks from other walks of life are forced to leave: coffee shops are wall-to-wall with aspiring entrepreneurs, and restaurants buzz with talk of valuations and venture capital.
My husband Farhan Azmi is a restaurateur and owns three restaurants in Mumbai. After we got married, we started planning a cafe, Chai Cofi, and got busy in executing it. It is not easy to open a restaurant. I always wanted to get into the business of restaurants and was fortunate enough that Farhan's knowledge taught me a lot of things.
I went from living in the Dominican Republic - every day, my mom and I would cook, or we'd go hang out with the kids - to flying a private jet to Chicago with Zac Efron and Dennis Quaid. People had champagne, and they were going to these amazing restaurants. It was a culture shock. It's important, I think, to have that. To see both sides.
L.A. is definitely a Marmite sort of place for me. I used to hate it, but now I love it. I think it really helps if you know the places and the restaurants and the nice bars to go to and if you have friends there. I've got some friends over there now, and they're not all actors, which is quite refreshing, and now I have a great time there.
As his celebrity grew in stature, as he transformed from line cook to chef at Les Halles and further high-grade Manhattan restaurants to charismatic television star, I kept hoping - foolishly, perhaps - that Bourdain might return to his first writing love, to the books he wrote and published when his audience was smaller but still devoted.
There's this terrific kid in Maine who saw all the waste generated by straws handed out in restaurants. So he made up these little pop-up cards and asked restaurant owners put them on the tables to explain why straws wouldn't be handed out unless requested. Of course, the restaurant owners couldn't resist a 9-year-old kid, and so it worked.
I hope that any expansion of London will learn from the planning examples of some of its most desirable areas such as Chelsea, Notting Hill, Belgravia and Mayfair. All are characterised by high density and a generosity of green spaces. They are all pedestrian-friendly with shops, entertainment, restaurants and pubs within easy walking distance.
You hit a certain age and - especially because of TV - the young cooks coming up say, 'You're a sellout, because you're doing something other than what you should be doing.' 'Top Chef' is a double-edged sword for me: There's a whole group of people who will not come to the restaurants because they assume I'm not in them anymore, all I do is TV.
Navigating a nonsober world of restaurants and bars, dinner parties, and benefits is like anything that requires practice. Like tennis or a foreign language, it gets easier the more you do it. But like all beginnings, it can be awkward. You stumble, you worry, and then there are unexpected moments of grace that give you the courage to keep going.
One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's about bringing the best quality, sustainably-raised ingredients to everyone: chicken without antibiotics; beef without hormones. These ingredients were only available in high-end restaurants, not mainstream places.