I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.
I love how restaurants work. The energy, the pace, and the idea of working under budgetary restraints reminds me a lot of sets.
Every time I open a new restaurant, I wake up in the middle of the night moaning about bread and water. I dream I am in the middle of the dining room, and I am panicked.
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've considered myself a writer since I was 7 years old, but I've done a lot of jobs along the way. I enjoyed waiting tables and tending bar during college, especially when it got busy, so I might like managing a big restaurant. In fact, I might like managing many kinds of businesses or organizations.
I only have the restaurant. If I do other things, it's only to do with the restaurant.
I was a very good cook, and I knew I could build a business.
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.
The idea of working in films came after I passed class ten. I was planning to set up a restaurant and manage a business.
The secret of a successful restaurant is sharp knives.
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.
There has been no great surprise, no sudden revelation. I knew pretty much what I was getting into. What I've learned is that a restaurant can be as much of an art as you want it to be, but it has to be a successful business first.
I have the restaurant, too. I serve Southwest, barbecue.
At the restaurant, we strive to create an excellent experience for our guests, and in the kitchen, we could not do this without having access to the best ingredients, equipment and tools, including Victorinox Cutlery.
Sham Harga had run a successful eatery for many years by always smiling, never extending credit, and realizing that most of his customers wanted meals properly balanced between the four food groups: sugar, starch, grease, and burnt crunchy bits.
I grew up in the restaurant business, and that's always something I wanted to do.
I would work as a cook, get a little money, then open another restaurant.
If I wasn't an actress, I'd be a chef. I'd love to open a restaurant.
I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'
Every McDonald's commercial ends the same way: Prices and participation may vary. I wanna open a McDonald's and not participate in anything. I wanna be a stubborn McDonald's owner. "Cheeseburgers?" "Nope! We got spaghetti, and blankets."
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 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 want to perform comedy. I always loved humor. Loved making people laugh. I was a big stand up fan, but it wasn't until I was managing a restaurant that had a comedy night and one of the producers asked me to go on stage that I wanted to do it.
The C student starts a restaurant. The A student writes restaurant reviews.
