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A few years ago no hotel or restaurant in Boston refused Negro guests; now several hotels, restaurants, and especially confectionary stores, will not serve Negroes, even the best of them.
Ray Stannard Baker
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.
After my second, I started working with a nutritionist who specializes in post-baby weight loss. It's called Simply Beautiful Mom. I'm in restaurants all the time because of work, and she actually will look at menus online before I go and she says, 'These are the three things you're allowed to order. Don't even open a menu.'
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.
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.
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?
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.
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.
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.
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.
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
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.
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.
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.
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.
When I'm on the road, restaurants are like gyms: I know where I want to be in each city.
I don't relax. My main relaxation is meeting illustrators and publishers in restaurants and bars.
I'm a minnow compared to Caring with all his restaurants and clubs, and good luck to him. I've met him a couple of times. I've got no personal rancour against Richard Caring at all.
In short, Google prefers a world where we consistently go to three restaurants to a world where our choices are impossible to predict.
No matter where I am, especially when I'm on tour around the country, Caesar salad is my standby. In a random city and eating in random to-go restaurants, you're kind of scared about trying things, but you can always count on a Caesar salad.
Most people who open restaurants will fail, because they lack the fundamental understanding of restaurant math. Either they think they're superstar cooks or they think they're superstar hosts.
Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.
I used to do my own taxes. You know how you buy that gigantic sheet at Staples, add up the restaurants, clothes, and taxis and glue your receipts into the book month by month? The more money I made, the more complicated things got.
I'm obsessed with the theme parks and themed restaurants, I love it!
Martin Luther King, Jr.
Leonardo da Vinci
Image of the Moment
One cannot think well, love well, sleep well, if one has not dined well.
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