Karel Capek Quotes

A lot of Americans say the food in England sucks. I don't think the food in England sucks - the food is great - but I've got to say, the Americans have got the dining out experience nailed down.

You know, we don't have any decorative sprigs of rosemary; we're not placing little matchstick radishes onto an hors d'oeuvre... The food's gotta taste good. The concept's gotta taste good.

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.

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.

There's great food everywhere, and even McDonald's uses nice wood now.

Here's the thing, I've been cooking more and more and I'm pretty good; the problem is I can only go out to restaurants that cook better than I do, therefore, it's expensive.

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.

Ultimately, the perfect meal is when those things come together - circumstance, the food, ambiance, and you're with the person that you want to be with.

The C student starts a restaurant. The A student writes restaurant reviews.

No matter how beautiful a spot I find myself in, if the food ain't up to much, I won't enjoy myself.

I consider a perfect hot dog on the street to be as valid a food experience as dinner at Blue Hill at Stone Barns.

I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.

Never eat in a place called 'Mom's'.

It's been many years since I had such an exemplary vegetable.

It happens to be a matter of record that I was first in print with the discovery that the tastelessness of the food offered in American clubs varies in direct proportion to the exclusiveness of the club.

When I make a feast, I would my guests should praise it, not the cooks.

Reward is a happy customer - and an empty plate.

The objective.. is to achieve a comfort level between the cook/artist/performer and the customer/viewer/diner. And if we can achieve that, and the customers are happy and the cooks are happy, then we have a great experience.

Great food needed more than chefs; it needed gourmet diners.

You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.

Do not be afraid of cooking as your ingredients will know, and misbehave. Enjoy your cooking and the food will behave; moreover it will pass your pleasure on to those who eat it.

I never see any home cooking - all I get is fancy stuff.

A great dinner must include not only yummy food, but good conversation.

The French fried potato has become an inescapable horror in almost every public eating place in the country. 'French fries', say the menus, but they are not French fries any longer. They are a furry-textured substance with the taste of plastic wood.

It scored right away with me by being the smooth, fine-grained sort, not the coarse flaky, dry-on-the-outside rubbish full of chunds of gut and gristle to testify to its authenticity.