Nicole Miller Quotes

Let me ask you: Who do you prefer, a clown organizing your menu - with all due respect to Mr. McDonald - or a chef? I do believe it's a very simple answer.

The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.

If the Starbucks secret is a smile when you get your latte... ours is that the Web site adapts to the individual's taste.

When I had a job catering, I catered a wedding for the Smashing Pumpkins bassist in Indiana. And I served Billy Corgan shrimp off a tray.

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.

I told the caterer I'd work for nothing if he'd teach me about catering. I lasted one week full-time. It was exhausting.

In catering, you're always changing; the client is always dictating to you in terms of their wishes.

I love to cook. I'd have a dinner party, and someone would be like, 'Can you do this at my house?' So my catering partner and I - we were both struggling actresses at the time - thought, instead of getting a waitressing job, let's do what we love. We always said if things pick up, our acting careers come first.

Who needs one more chef in one more building with four walls and a kitchen?

I take time with each person and try to remember them, especially if they're a repeater from another event. I know a lot of authors just sign a book and keep their heads down, but I'm not like that.

If I'm doing an event, if it's a charity event, where it's a walk-around event, where I gotta put a thousand small plates out in the course of a four-hour event, I gotta make sure I can do something that I know I can produce, that's going to be consistent and good all night long.

If acting doesn't work out, I'm probably going to be a professional chef.

I've been a waitress for events, but a lady at the Victoria hotel in Yorkshire showed me how to do it properly.

The most wonderful thing about having a small business is that every person we dress gets a really intimate process.

In New York, there are many steakhouses. We would like to show that Nusr-et is different than the others in service, meat quality, and connection with the customers.

Occasionally I volunteer in the kitchen of a pop-up supper club in L.A., which I really love. It's like being a line cook in a great restaurant for one night at a time.

During the early stages of Zoom, I personally emailed every customer who canceled our service.

I absolutely love the restaurant industry.

I've met with a lot of nutritionists and have a good idea of nutrition and what I should eat and when to eat it. I would at some point like to get a chef.

I like to create events where people are going to make memories, and that always starts and ends with food in my life.

I had quite a few jobs in Paris before hitting the jackpot and writing cookbooks. One of them was peeling vegetables and prepping other veggie delights at Bob's Juice Bar.

With all my clients I work with, they all have their absolute specialness about them.

I used to be a chef.

I'm a good operator: good with food and good with math.

I have experience more on the front-of-house side of things, but I've always had a strong reverence and a respect for chefs... they've always been sort of like my rock stars.