Margo Georgiadis Quotes

I look back and nearly all of my early jobs were in food.

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.

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 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.

My first job was as a sandwich artist at Subway.

I was working in restaurants as a captain and as a waiter.

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

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

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.

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.

The most difficult thing is to make sure the standards remain high in each restaurant.

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.

I want to open a restaurant.

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

Think about the systems at McDonald's. It's a very mechanized world, where you take out a highly processed patty.

I absolutely love the restaurant industry.

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.

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 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.

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.