Diane Mott Davidson Quotes

Catering is extremely demanding financially and physically. It's a business.

I like part-time jobs in restaurants.

I firmly believe that everyone should have to work in the food service industry at least once in their lives.

There has been no great surprise, no sudden revelation. I knew pretty much what I was getting into. What I've learned is that a restaurant can be as much of an art as you want it to be, but it has to be a successful business first.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

I've been in the service industry. I've bar-tended. I've waited tables, and I've worked at pizza places; I've made pizza. I've had a lot of jobs, and many of them were in the food service industry.

I did retail. I worked at TJ Maxx before. I did fast food at Shake Shack.

I know how to cook, so working in the kitchen will never be an issue.

I started on the phones, taking orders, and then I did the toppings, making the pizzas, cutting and boxing them - everything, really.

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.

I wouldn't mind having a nice little restaurant.

I know my way around the kitchen. I like to cook, so I can fry an egg. I guess I could be a fry cook at Bob's Big Boy or something, or maybe a sous chef somewhere a little nicer. I would like to do that. I think I can probably pick that up pretty quickly.

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

I went in saying I wanted to be the food guy.

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'm the culinary and creative consultant for The Water Club.

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

While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.

I have been a waitress, and I was a damn fine waitress too, let me tell you.

The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.

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

Being a chef would be too much hard work.

Every time I open a new restaurant, I wake up in the middle of the night moaning about bread and water. I dream I am in the middle of the dining room, and I am panicked.

My first job was as a sandwich artist at Subway.

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.