Antoni Porowski Quotes

I'm not a TV guy. I'm a restaurant chef and a businessman.

If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.

If I wasn't acting, I would want to be in the food and restaurant business. I really love to cook and am fascinated by the art of cooking in general.

I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.

My first proper kitchen was this funny little club that we set up in Mercer Street in Covent Garden. It got shut down. Then I worked at a club in Notting Hill.

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.

I love cooking. I'm in the restaurant business.

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

I ended up wanting to be a cook and hold my own in a restaurant.

I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.

There are so many things you can do with a culinary degree.

I worked as a breakfast cook in a lot of different restaurants.

If a restaurant kitchen is your office, Nom is for you.

Essentially, for me, the whole point of being a chef is to have your own restaurant.

I have spent more time in my life working and being in restaurants than being at home. I immediately feel comfortable entering a restaurant, and I feel even more comfortable in the back with the chef and cooks.

My parents owned a soul food diner. It inspired me to go to culinary school.

If my daughter wants to get into this business, I would support that decision. She's going to have a hard time not being in it. She loves food and she's around it all the time.

I would still like to own and run a restaurant serving Indian food with a good dollop of Parsi cooking - which you can't seem to get anywhere.

Life in the restaurant business can provide a start in the working world for young people or a stable living for many Americans and their families.

I don't get to cook in my own restaurant.

So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do.

I worked on the line, I've been an executive chef, I've worked for the Mets, I've worked for various steakhouses, vegetarian restaurants, a lot of Middle Eastern stuff. I've worked my fair share of a lot of different things. I've worked at festivals and street fairs, you know? I've been through it all.

I was a very good cook, and I knew I could build a business.

I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.