Cynthia Rowley Quotes

As an outsider to and observer of the restaurant business, one of the things I most admire about it is the risks people are willing to take.

At a young age I always had an entrepreneurial spirit. So I'm trying to develop things on my own, too, and there are a couple things that have absolutely nothing to do with the entertainment business that I'm trying to tackle. We'll just sort of see.

I love playing different characters and things that are challenging. I'm not interested in safety at all. That's what makes me get up in the morning.

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

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

I tend to just do whatever I want on an album and try to make it work. I'm just adventurous. It's most exciting to be at the edge of your abilities. I want to see how far I can push things.

There are probably close to a million people in the hospitality industry here in the United States, and there are probably only a few hundred opportunities in the food media industry.

All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor.

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.

I would say if you have a dream - and whether that is you want to be some sort of artist, or you want to start a start-up or a business, anything that very much feels like it's uniquely yours and you may not be able to get traction going through traditional channels - the way to do it is to build it brick by brick on your own in microsteps.

The entrepreneurial spirit has moved from the garage in high-tech to the kitchen in food.

My dreams are huge, man. I dream all day every day. Do I want to get into restaurants one day? Yeah! Do I want to get into hospitality and have my own hotels? Yeah, I do!

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

A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.

One day, I'll open my own restaurant or do something related to food, though I can't cook to save my life.

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

I want to explore new ideas and put myself in a place where I can finish a project that is more unusual or that doesn't seem doable.

Part of being in a band, being a painter, or starting a nonprofit is that you're going to make horrible mistakes and look like a total idiot, but you're never going to create that thing that really connects with people if you don't fail over and over and over again.

How can you go out on a limb if you do not know your own tree? No art ever came out of not risking your neck. And risk--experiment--is a considerable part of the joy of doing.

Innovation happens when people are given the freedom to ask questions and the resources and power to find the answers.

Be brave enough to create.

I've always been bored with just making money. I've wanted to do things; I wanted to build things, to get something going. What money meant to me was that I was able to get money to do that for me.

Really interesting things come because you don't know what the rules are, what you can and can't do.

I see something, find it marvelous, want to try and do it. Whether it fails or whether it comes off in the end becomes secondary. . . . So long as I've learned something about why.