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I promised my daughter I'd name my first restaurant after her, but now the other kids are like, 'Dad, what about us?' I'm gonna have to open four restaurants!
I'm Dominique Crenn. I'm a chef, entrepreneur, artist, poet, human being. I have three restaurants in San Francisco: Atelier Crenn, Bar Crenn and Petit Crenn.
I'm Asian, so they assumed I'm not an American and that I come from Japan. Restaurants would refuse to serve me, and places would refuse to give you a haircut.
I've been in navigation systems, robotics, restaurants, communications systems, touch screens, and now I'm back in games. I like to say I have five-year A.D.D.
I like to be unhinged; I like to be unpredictable. I like to make people worry that worse things can happen whenever I go out to a restaurant or act in a movie.
There have been a few occurrences where people in restaurants have sent me a rasher of bacon, which I am not going to turn my nose up at. I never let them down.
I like telling stories, and I tell stories that interest me. It would be boring to have to go to nothing but the best restaurants. That would be a misery to me.
I always could go into restaurants in Chicago, and nobody would throw anything at me. There are people there who might not like me, but I think they respect me.
I won't go to a restaurant to eat with friends, always join them afterwards for coffee. In company I always get over enthusiastic, and this leads to indigestion.
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.
Nobody makes bouillabaisse from scratch. It's all a bunch of malarkey. Even the restaurants buy a commercial-grade product. I had a very famous chef tell me that.
If someone said, 'You've got to eat your next two meals at American fast-food restaurants,' I would do one meal at Chipotle and one meal at Popeyes fried chicken.
I make sure I keep everything tight, checking on my bills. Going to restaurants, I make sure if I have a coupon, I use it. I try to live like I'm a normal person.
Some say, why will people pay for cinema when they can watch cheaper DVDs at home? But I say, everyone has a kitchen at home, yet there are still many restaurants.
The only real benefit of being famous is being recognized by head waiters and getting good tables at restaurants. The rest is part ego trip and part inconvenience.
I'm a big foodie and would love to indulge in such things. I've been to many restaurants in the city, and although I can't eat often, I know what's available where.
Every time I baked cookies for people as a kid, it made me so happy. But when I was in culinary school and working in fine-dining restaurants, that was not a thing.
As soon as I reach any town, I talk to the shoe-shine boys or the barbers or the people in the restaurants, because it's Mr. Joe Doakes who is very close to reality.
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
After attending The Dalton School and then Vassar College, I began cooking in New York City restaurants helmed by Anne Rosenzweig, Joachim Splichal and Thomas Keller.
Not only do people stop me on the street to say, 'We're walking, we're walking', but I have actually been in restaurants where the hostess was saying it to customers.
We live life in restaurants, its the center of social life, where we celebrate with family and friends, make new friends, travel without traveling, and of course, eat.
Most people when they go to Vegas want to go to places on the Strip and experience the big names. Actually in Las Vegas, I find the best restaurants are off the Strip.
Sure, I like my short hair. It also quadrupled my rate. I did get sick of seeing it on everybody, though - every stewardess, every salesclerk, and in every restaurant.
Fire Island Pines is my perfect escape from N.Y.C. on weekends. Beautiful beaches, great restaurants, and fun people - exactly what I need after a crazy New York week.
I am very honored for all the distinctions and accolades, but what I am most sensitive to is my clientele and the fact they are pleased with my food and my restaurants.
There was Virginia Boote, the food and restaurant critic, who had once been a great beauty but was now a grand and magnificent ruin, and who delighted in her ruination.
The Kitchen, which my wife and I opened with our friend and amazing chef Hugo Matheson, was quickly recognized as the pioneer in 'green' restaurants across the country.
My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out.
There's been a big spur in downtown development with new business, restaurants and a lot of loft buying. The buses run, and there's a subway that runs through downtown.
I enjoy living life and I enjoy going to different restaurants and eating my way through a country and going to different museums and learning about different cultures.
I would rather have the costs of consumer goods and restaurants - products we as consumers can choose to buy or not buy - go up and the need for public services go down.
I moved to L.A. and really didn't dig living there until I found places like Koreatown and Little Tokyo. I really like hanging out in the grocery stores and restaurants.
I played at different restaurants with my dad for a good year before I started doing anything on social media. I wanted to hone my craft before I put anything out there.
To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.
Things were tough. Segregation was all around - in the schools, the buses, the restaurants, the theaters. But Dr. King worked hard for black people to have a fair share.
In the very beginning, we went on tours with Rammstein in really small clubs. We didn't even have a record out. We played in restaurants and pubs in the south of Germany.
My dreams are huge, man. I dream all day every day. Do I want to get into restaurants one day? Yeah! Do I want to get into hospitality and have my own hotels? Yeah, I do!
I have this nightmare that one day I will have to look at every picture I've ever taken with people in an airport or in bars or restaurants, and it will make me very sad.
Barack Obama and Michelle Obama don't go to Georgetown. The Clintons did, indeed. And the Clintons go out and about in Washington now. They go to neighborhood restaurants.
I don't want Jeremy Clarkson anywhere near my shed or my toolbox or my piano. He's interested in fashionable restaurants and celebrity gossip - I'm not interested in those.
One of my favorite things to read in the 'Observer' is the restaurant review by Jay Rayner. I love reading about these restaurants that I won't ever have the time to go to.
When restaurants start to mature - and usually the five-year time is the time when the restaurant starts to settle in and have its own personality - your job is to grow it.
I want to knock on people's doors and preach. But I also meet a lot of people on planes and in restaurants, and you can preach with them or place some literature with them.
I think there is a shadow network where everybody has infiltrated in terms of hotel concierges, restaurants, will tip off journalists or paparazzi, the airlines, everywhere.
Barack Obama and Michelle Obama don't go to Georgetown... The Clintons did, indeed. And the Clintons go out and about in Washington now. They go to neighborhood restaurants.
Here's the thing, I've been cooking more and more and I'm pretty good, the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.
People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.
Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.