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I want people to understand my journey and to be inspired by that. You can be an immigrant, and if you work really hard, you can have your own restaurant.
Weird people follow you in the streets, you can't sit alone in a restaurant or a cafe and read a book in peace, and I think everybody values those moments of being alone.
My fantasy is to have a restaurant where there are no written menus, but where you just ask people, 'What are you in the mood for? Fish? Meat? White wine?'
Whether you were talking about Pillsbury, Burger King, Godfather's, the National Restaurant Association, in each one of those situations, I had a daunting problem that I had to solve. And I used the same business principles to approach the problem and, more importantly, solve the problem in every one of the situations.
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.
Does the owner of the restaurant own his restaurant? Or does the government own his restaurant?
My way of discovering of what I like was to create a restaurant list and eat my way through it, and I call it my 'inner fat girl bucket list.'
I can't imagine leaving the restaurant. It's hard for me to separate my life from my work; I'm really thinking about what we're doing every day.
The cheapest gadget - and you don't even have to spend a dime - is chopsticks from a Chinese restaurant. I use them for everything: to toss salads, to turn a piece of meat in the pan, to flip croquettes in the Fryolator, to whisk eggs for omelets, to stir eggs into fried rice when I make that for my daughters.
Jose Andres Puerta
When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.
I personally have dealt with any adversity in my life with humor. That's why I told America to 'Read my hips!' on 'Dancing With the Stars' or was happy to play along with Jason Alexander and Jerry Seinfeld in the great restaurant scene on 'Seinfeld.'
It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.
A Cannibal is a person who walks into a restaurant and orders a waiter.
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.
The hardest novel to write was Dinner at the Homesick Restaurant.
I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
I've made money in real estate, hotel, and restaurant investments.
If I have a choice between putting my kids to bed and going to a party, I'll put my kids to bed. If I have a choice of going to a restaurant or having friends round, I'll have friends round. Every time.
We sit down with the kids every single night, not that I want to every night - sometimes I'd rather be out with my husband having a martini at a swanky restaurant - but we sit down with our kids every night at dinner.
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.
Hearing my songs in public freaks me out a bit. There was one restaurant I really liked in L.A., but I had to stop going there when they started playing my music. It felt kinda awkward.
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.
I like a restaurant called Bruci, and there's some really nice people who work there and good food. They change their menu a lot, so maybe that's what keeps me coming back. I never know what I'm going to get.
When I was a kid, I was obsessed with this idea of opening a restaurant back in Indiana on a little pond. The guests would order their dinner and then take a little boat out with a colored flag on the front of it. When the matching color of the flag on their boat went up on a flag pole, their dinner was ready!
I was a guy who wanted to become famous. There was steam coming out of my ears, I wanted to be famous so badly. You want the attention, you want the bucks, and you want the best seat in the restaurant. I didn't think what the repercussions would be.
A. P. J. Abdul Kalam
John F. Kennedy
Leonardo da Vinci
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