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I know what it's like to be famous. It's good money and it's great fun. A real kick in the pants. People wave at you and smile at you. You get great tables in restaurants. They send you gifts - beautiful clothes and cars.
I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.
The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.
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.
Even the busboys at the restaurants have a script to give you. Everybody is in the business.
I never taste the wine first in restaurants, I just ask the waiter to pour.
I hate restaurants that play music. You come out for a quiet meal, and you're supposed to put up with all this booming. Why? It's madness!
Like most actors, I've always been grateful for Chinese restaurants; they were often the only places that stayed open late enough for performers to get hot food after the show.
Arizonans should not be judged disdainfully and from a distance by people whose closest contacts with Hispanics are with fine men and women who trim their lawns and put plates in front of them at restaurants, not with illegal immigrants passing through their backyards at 3 A.M.
What we are trying to do is to create a social business in Bangladesh, a joint venture to create restaurants for common people. Good, healthy food at affordable prices so that people don't have to opt for food that is unhealthy and unhygienic.
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.
It was gross enough for fast food restaurants to ban, but apparently our government wants so-called pink slime to be a staple in your kids' lunches.
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.
'The Food Network' was just starting in New York, and I was getting lots of attention from Mesa Grill. They had no money, so if you couldn't get there by subway, you couldn't be on. It wasn't like TV was something I really wanted to do - but I knew it would be great publicity for my restaurants.
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 live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.
I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.
You've always got to work to your highest ability level. When times are great and restaurants are jamming, that's when some restaurants get sloppy and take things for granted. Never take things for granted.
Libraries are the ultimate restaurants for brain food. I sleep better knowing there are libraries. I would take a bullet for a librarian.
Simon Van Booy
I was opposed to the government mandating that restaurants not allow people to smoke, believing it becomes the customer's choice whether they go in or not. But then, I thought, 'What about the employees? Aren't they hostage to a smoking environment, even if they don't smoke?'
In America uniformed cops eat in coffee shops, diners and restaurants and I always feel safer having them around.
The murals in restaurants are on par with the food in museums.
Peter De Vries
New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.
Maybe I wouldn't hit three fast food restaurants in a day, but I could hit one in a day. I try not to do that.
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.
Martin Luther King, Jr.
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