Michael Mina Quotes

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

Get to know the Chef and you will start to enjoy dining out even more.

I've never gone to culinary school, but I do love cooking.

The history of cooking is my passion, and cooking is my passion.

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 studied to be a chef as a side thing, a little hobby that I enjoyed doing, but I ended up falling madly in love with the food and the lifestyle.

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

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

There is nothing more satisfying to me than seeing people who eat my food have smiles on their faces. It makes the experience special.

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.

But my answer to that question would have to be, aside from the obvious, which is the people and the relationships that you garner over a long period of time but the catering. The catering. They're the best. So it's the food.

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

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.

We'll serve, on a good Saturday night six or seven thousand people in all the restaurants, and it's like, the percentages are that maybe one person's not going to like what they get. And I can't be there to fix it. I hate that. We're in this business to make things that please people.

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.

To me, there's no great chef without a great team.

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

However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.

As a restaurateur, my palate is one of my most important tools.

If I wasn't an actress, I'd like to cook. I'm pretty obsessed by it. Rome was great in that sense, going to amazing cookery bookshops. No wonder their food is good because the quality and wide range of their produce is so good. It's not fair, really.

I hate to sound cliche, but I understand why people love to cook. It's fun!

Eating is a necessity but a pleasure as well.

I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.

It is a religious duty for those who cook to learn how to prepare food in different ways, hygienically, for the table, so that it may be eaten with enjoyment.