Christina Tosi Quotes

The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.

Growing up as a young kid, I was in a restaurant. So, you know, I always had a very good understanding of the nuances. And in a way, that was a bad thing. Because it kind of programmed me to believe that if you're going have a restaurant, this is what you need to do, and this is the way it's going to be run.

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.

The Momofuku Culinary Lab started as a space where we could focus on creating and innovating. I didn't want us to worry about working on projects in a restaurant; there are just too many distractions in service and running a kitchen to be able to focus on creating your dishes.

I don't get to cook in my own restaurant.

I started cooking when I was 18 years old, and now I have restaurants all over the world.

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

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.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

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 didn't open a restaurant, but I did go to a few cooking schools. It was too much like hard work!

I wanted to work in corporate restaurants.

It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.

My father runs a restaurant business in Delhi, so if I had chosen to sell kebabs, it would be far easier for me than for anybody else.

I grew up in the restaurant business, and that's always something I wanted to do.

Remember, restaurateurs are only shopkeepers; that's all we are. It's no different from the supermarket down the road.

I love food, and my girlfriend comes from an architecture background, so we might open up a restaurant.

I won't quit my day job. I like restaurants. I don't do a lot of television, either, even though people come to me with projects all the time. I have to spend time in the kitchen.

I absolutely love the restaurant industry.

Think both big and small. Loving to bake doesn't only mean becoming a baker. It could mean starting a blog, becoming a food photographer, or going into organic chemistry.

When our folks focus on exactly what is needed to succeed in the restaurants, they should be able to lead themselves to restaurateur level.

After opening my first restaurant in 1969, one of the regular customers suggested I write a cookbook, so I did. Then another. After my 12th one, I started to feel stale.

We aspire to make artisanal tortillas on an industrial scale.

People are fed by the food industry, which pays no attention to health, and are treated by the health industry, which pays no attention to food.