Menu Planning Quotes

I learned that the hardest party to pull off successfully is Saturday night dinner. This meal is expected to be elaborate: appetizers, first course, dinner, dessert, and coffee. People arrive at 7:30 or 8 p.m. and stay for hours - definitely past my bedtime - and they all go home exhausted.

I used to be a chef.

I love how restaurants work. The energy, the pace, and the idea of working under budgetary restraints reminds me a lot of sets.

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

I'm a filmmaker who decided to go to culinary school. All I picked up was the fact if I didn't understand what was going on with every single ingredient, I could be qualifying for, like, the lunch food job at my daughter's school.

I was always a good cook from my mum showing me when I was a young lad, but hiring a chef helped me to understand food better.

I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.

I think I could be a cook. Everybody always says I'm good, though I think it's quite gruelling as a profession.

I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

Being a cook doesn't necessarily mean you are a competitor.

The food business is very tough, but there's also a lot of love and very giving.

When it was availed to me that I had free time, I chose to go to cooking school every day, six hours a day, like a diploma program. I wanted to learn something new.

I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'

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 was a part- time chef. I can cook you the best steak you've ever had.

The best way to get anybody's attention is dinner. I have good kitchen skills and good grocery shopping skills.

Being a chef would be too much hard work.

I believe everything is about balance. I'm not 100% vegan, and obviously my fiance and my friends are not vegan, so I have to come up with a menu that will satisfy everybody.

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.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

The margins for restaurants to make money are very, very narrow. It's a tough business, and to be a chef is a little bit masochistic.

I got my degree in culinary arts in 1978.

I always knew I wanted to be a chef.

I'm the kind of girl who thinks about what she's gonna cook for dinner when she's finishing her lunch.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, they're not teaching you the broad foundation you need to become a well-rounded cook.