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Myself, Eric Wareheim, and Jason Woliner decided to start a Food Club where the three of us go to restaurants with a couple of other people. The three of us are the captains of the Food Club, so we have to wear the captains' hats.
You start in bars and then restaurants, then you want to get into comedy clubs where you feature, then you headline, and once you sell out clubs you're into theaters. I've been able to get there, and it's cool to do that.
I have forty-six cookbooks. I have sixty-eight takeout menus from four restaurants. I have one hundred and sixteen soy sauce packets. I have three hundred and eighty-two dishes, bowls, cups, saucers, mugs and glasses. I eat over the sink. I have five sinks, two with a view.
Before a game, I avoid having a heavy meal so that I don't feel sleepy at the board. You eat to be healthy, and that generally takes care of everything. Also, you can't be too finicky, since at tournaments you tend to eat at restaurants here and there. But, as long as you're eating sensibly, it's all good.
There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a lot like life, in the sense that you get out of it what you put into it.
Stay away from restaurants that have menus in five languages. That's always a tourist trap. You want to eat where the locals eat.
I didn't want to be short. I've tried to pretend that being a short guy didn't matter. I tried to make up for being short by affecting a strut, by adopting the voice of a much bigger man, by spending more money than I made, by tipping double or triple at bars and restaurants, by dating tall, beautiful women.
I find it an absolute pleasure to read travel guides, especially the Michelin guides, and their description of places I know I'll probably never visit. I spend a large part of my life reading descriptions of restaurants.
I am not too proud of having my name associated with some of my restaurants.
I did several interesting jobs, working in restaurants, I worked at a lab rat farm, feeding and watering all these rats. Then I got a full-time job as a technical writer for a large scientific research laboratory.
Kevin J. Anderson
Our company sells about five to six million pounds of sausage a year. We sell it retail and to restaurants. We've got all kinds of products.
When I was young in L.A. and I couldn't get into clubs or restaurants, I would call imitating celebrities and get a table, and it would work often. I was either Stallone or Mickey Rourke: 'This is Sly. I may be late, but my buddy Hank will be there early.'
If I look back, my mother was always out. I can remember the perfume and her scarlet chiffon dress and crystal beads, going to a party. She used to play her violin at restaurants later on in life and at old people's homes. She loved the races, which she used to take me to as a child: our carpets were bought with her winnings. Loved her chickens.
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.
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.
In terms of foods for me, I think I have more of the usual associations - foods from childhood that I associate with care and love, from relatives or special restaurants like the kind elderly man who dusted seasoning salt on French fries at the corner burger joint.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
They can't take your house and give it to the mayor's mistress, even if they pay you for it. But they can, apparently, take your house and tear it down to make room for a development of trendy shops and restaurants, a hotel and so on.
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
There's always been something a little pathetic for me at the work parties I've attended, especially thinking back to the restaurants I worked in. I remember a Christmas party in which we all got free T-shirts with the restaurant on the front and our names on the back.
Documenting trips makes them that much richer. I stick in train tickets and business cards from restaurants. It makes the whole experience poetic, describing the sights, smells and sounds around me. It means I can relive the holiday years later.
We have our little restaurants, and there's a beautiful beach that we go to in the summer and fall. We tend to have a lot of get-togethers, and if it's at my house, we order pizza because I can't cook.
When I can afford it, I'm very into organic food and I love going to restaurants that use organic produce and such. I think that it's a shame for everyone that, unfortunately, organic can be pretty expensive, so you just do what you can.
The food being presented at the most expensive restaurants, by the most sophisticated chefs, was not always recognizable as food to the diner - it required a leap of faith, and I felt curious about that phenomenon.
My home in Dallas is wonderful. I can walk everywhere. It's a pretty good hidden secret, Dallas. There are wonderful restaurants and a wonderful nightlife. It's just a beautiful city to be in.
Jodi Lyn O'Keefe
John F. Kennedy
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