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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.
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 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.
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.
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.
I never taste the wine first in restaurants, I just ask the waiter to pour.
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.
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?'
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.
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.
The murals in restaurants are on par with the food in museums.
Peter De Vries
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.
I started cooking when I was 18 years old, and now I have restaurants all over the world.
My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
When I first went to Paris in 1965, I fell in love with the small, family-owned restaurants that existed everywhere then, as well as the markets and the French obsession with buying fresh food, often twice a day.
In America uniformed cops eat in coffee shops, diners and restaurants and I always feel safer having them around.
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.
'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.
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.
New York has magnificent eating available, both in restaurants and in the materials available to home cooks in the many specialty markets.
Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local cafes to iconic five-star restaurants.
Shipping is so cheap that it makes more financial sense for Scottish cod to be sent 10,000 miles to China to be filleted, then sent back to Scottish shops and restaurants, than to pay Scottish filleters.
We stay in U2's hotel. They bought a hotel, The Clarence, a nice place and it's in an area where everything's happening, so many fantastic restaurants and bars and the people are so friendly.
A. P. J. Abdul Kalam
Martin Luther King, Jr.
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