Quote of the Day
- Page 9
I've lived all over the world, but Harlem is very special to me, and when I decided to open a restaurant near my home, I didn't want it to be business as usual.
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 had a job at this French restaurant, and I hated it. I don't like serving; I don't like getting people ketchup.
If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.
In Google's world, public space is just something that stands between your house and the well-reviewed restaurant that you are dying to get to.
I pay people very, very well - probably more than I have to. But that costs me less money in the long run because I'm not having to constantly train somebody. I pay them enough that they don't go seeking a higher scale at the next restaurant.
'Kitchen Confidential' wasn't a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.
The people on my mum's side of the family are atheist intellectuals who are ueber-proper. My dad's side of the family are missionaries who are more comfortable sitting around in sweatpants than they are in a five-star restaurant. But those two influences converged in my life.
I eventually settled in Washington, where my partners and I have been fortunate to build a restaurant business that now employs thousands of Americans across the country.
Jose Andres Puerta
We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.
I would not take a girl to a club on a Thursday. I would not take her to a really noisy, swanky restaurant.
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.
I'm someone who'd never base how happy I am on how much money I have, or how good a restaurant is because of how posh it is.
Sometimes in a restaurant you'll see a lady dressed very nice, she picks up a menu or something... a little fan is always a little bit nice.
Well, you know, when you go into a restaurant, one of the scariest things is the wine list, so whenever I'm really feeling intimidated, I'll just pick a wine type, like a Chianti or Brunello or a Burgundy, and I'll pick a year that's missing and ask for that one.
The business that people do in LA on the social level is amazing. You go to a restaurant, bump into this guy or that guy. The next day you get a call, and they want you in their movie.
I don't like it when I go to a restaurant and I'm lectured from the menu.
Traditional British desserts with lots of custard are my biggest weakness - I particularly love the puds at St. John restaurant in East London.
I've gotten super into restaurants in L.A., so I try to go to different restaurants all the time... that's a good way to explore L.A.: you can drive to a restaurant and discover a new neighborhood.
Nothing goes perfectly, especially when you're opening a restaurant.
The thing I can't figure out is why I have an undeniable compulsion to clean public spaces, airplane bathrooms, restaurant flatware, hotel gyms and Chapstick containers... yet I have no desire to make my own bed. Ever. Seriously, who made me, and where am I from?
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
I wanted people to come to the restaurant and feel at home, so I put it in a house.
One thing I've never said in my whole life is, 'Let's have dinner at a Japanese restaurant.'
The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.
John F. Kennedy
Martin Luther King, Jr.
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