Quotes of All Topics . Occasions . Authors
I don't go to the cool, trendy restaurants. I go to either the holes in the wall or the super-fancy restaurants where there are no cool people.
You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.
I usually try to eat in my restaurants before I fly, as I'd rather sleep on the plane and just order a salad with cheese, maybe some ice cream.
Students can do experiments and investigate for themselves what's going on in restaurants, in our food system, and begin a process of learning.
At my restaurants, we have training drills before every meal. We talk about what we did yesterday that was great and what we can improve today.
A country like America has twice as much food on its shop shelves and in its restaurants than is actually required to feed the American people.
I'm in favor of liberalizing immigration because of the effect it would have on restaurants. I'd let just about everybody in except the English.
As the global expansion of Indian and Chinese restaurants suggests, xenophobia is directed against foreign people, not foreign cultural imports.
My aunt is a famous L.A. chef, Susan Feniger, and she's got Street and Border Grill. So a fun night out for me is to go to my aunt's restaurants.
There are so many memories for me in Manchester. Everywhere I go, I think, 'I used to have boutiques here, clubs there, restaurants in that area.'
The thing that really surprised me about strip malls in California, specifically Los Angeles, is that they have some really fantastic restaurants.
When I play live in restaurants and cafes, I don't play my own stuff. I play jazz and 'American Songbook' standards, and I'll fuse it with top 40.
You know how it is in L.A. You go to restaurants at four in the afternoon, and they're packed because everyone is an actor, and no one is working.
I never subscribe to the stay-at-home policy. I'm not sick of the road or sick of eating in good restaurants around the country. I like to travel.
A lot of coaches get involved in a lot of different things - car dealerships and restaurants and all kinds of things. I've never really done that.
Generally I draw every day just to keep my hand in. I draw while I'm sitting on the Tube or in restaurants. Just doodling things and people I see.
My travels and everything that I do where travel has inspired and influenced not only the cooking that I do but also the restaurants that I create.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
If you don't want to have your private life splashed everywhere, why go to the restaurants and the places you know you're going to be photographed?
I have never really cooked, don't know how to use my dishwasher, and subsist mainly on prepared deli takeout. I don't even eat in restaurants much.
I fell in love with wine in Napa Valley. I fell in love with the culture and the restaurants and the way the wood tastes when you're drinking wine.
Everyone is in a rush in New York, even in restaurants and in cafes. You dont have the serenity. That, I think, is very important in order to read.
I think London is an amazing city. It's really nice to live in London. I think it is a multicultural city; there is a lot to do, great restaurants.
I like regular meals and restaurants that will adapt things to your taste. Not a place where they roll their eyes if you want the sauce on the side.
It was gross enough for fast food restaurants to ban, but apparently our government wants so-called pink slime to be a staple in your kids' lunches.
I always end up in the kitchen at restaurants. At events or parties, too, I like to see where my food is prepared or made. I like the theater of it.
You know, Salma Hayek is a great cook, and she's a friend.. She's an amazing cook. If she opened up a restaurant, I would so get in on the coattails.
My dad would give me $10, which is a lot of money when you're 9, to sing at church, on tables at restaurants, at family functions, just about anywhere.
I spent a long time working in restaurants and making no money. It was very character-building, but I think it could have been built in a shorter time.
It all comes back to the basics. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and theyll keep coming back.
The masses are brainwashed to the point that they believe if an American grocery store or restaurant offers a particular food, it must be good and safe.
It's very hard when you eat out every day for a living, and a new restaurant comes along and you haven't got that same vigour that you had 10 years ago.
I like going to New York. I like the galleries and the theatre and the restaurants and bars and music. I think that city is more alive than Los Angeles.
I can't think of a specific meal, but my favourite country for food has got to be France. I love those restaurants in the middle of the village squares.
I started out with a carpet-cleaning business. Then I had a lunch wagon business, where you pull up and serve food. Then I had bars and then restaurants.
The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.
We will emerge stronger as a diverse community; the area will be rebuilt with life around the clock, new buildings, restaurants, places of entertainment.
I love breakfast. Well, I just like food. I'm properly into my food. It comes from my father. If we go anywhere, we like to look up the best restaurants.
I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.
In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.
I've been touted for my guacamole. I'll stand by my method. People have asked me to come to their home and prepare it. Restaurants have asked me about it.
My mother and sisters cooked Italian food, and I never heard of half of the dishes you see in these Italian restaurants. I just go in and order spaghetti.
People think it's so easy to make hamburgers. That consistent quality in so many restaurants, in that many parts of the world, is not an easy thing to do.
I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.
Not everyone necessarily needs new things all the time and creative designs. It's good to have luxury restaurants and fast-food restaurants. You need both.
The life in Italy is the life of a wealthy country: consumptions haven't diminished, it's hard to find seats on planes, our restaurants are full of people.
Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.
I've always hated Zagat. If I'm going to listen to someone else's opinions on restaurants, I don't care if I agree or not. I just want to know who they are.
I'm on the mirror diet. You eat all your food in front of a mirror in the nude. It works pretty good, though some of the fancier restaurants don't go for it.
Jose Andres has this brilliant plan which is that you employ the restaurants and restaurant workers, and then you pay them and then they feed people in need.