Artistically I'm curious. But in life? No. I can go to a restaurant and order the same thing for 10 years.
The idea of a terrorist attack that assaults innocent human beings in a building, or a mall or a restaurant is bad enough--yet the terrorist mind that looks at a passenger plane and sees the fuel and the intensity of the blast, and sees the rocket engines that will carry it into the heart of destruction like a cruise missile, but who does not see the humanity of one single soul on that airplane is the chilling truth of what we're up against.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.
A decade or so ago, all over the world, cinemas underwent one of those prince-into-frog mutations, and became, instead popcorn-restaurants, which offered the option of visual diversions for diners.
When you're drug kingpin - you're a mayor. You are a governor. But of a different society. You get to do what you want to do, just like any mayor. You can park your car anywhere. You get the best women. You go to the restaurants and eat free. It was like being a rock star. Like being Magic Johnson or Michael Jordan. It was just pure freedom, everything I was looking for. I desperately wanted freedom.
I was always pretty broad. I've had a couple bad experiences. One time, I showed up late for a gig in Brooklyn at an Italian restaurant. I ran on stage, did my show, and then some guy in the audience threatened to kill me because he didn't like my joke. Instead of talking to him, I just ran off stage. And then, because I was late, the owner of the restaurant threatened to kill me. And I was 19 years old and so scared that I almost started crying. But, I've done every gig you can imagine, in every state.
I like old fashioned things. We have these old wine buckets at the restaurant and none of them match.
In an avant-garde cooking restaurant, it's the experience that's the difference.
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.
Los Angeles is not Mexico City, but we have many fine nightclubs and restaurants here. It is enough. One must not aim too high.
We have not seen a single Jew blow himself up in a German restaurant. We have not seen a single Jew destroy a church. We have not seen a single Jew protest by killing people.
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.
During a recent event at a restaurant called Tommy's Country Ham House in South Carolina, presidential candidate Ben Carson delivered a speech right after he lost his front tooth. Which still left him with more teeth than everyone combined at Tommy's Country Ham House.
This music that was supposed to only come from tapes like in any restaurant. Something would happened. One bird will start to do a little jazz thing, and another bird will start to answer.
How do I speak Spanish? Not too well. Paz taught me a few words that, if people weren't nice to me, I could tell them a few things. I got to study with [chef] Thomas Keller, who we all love as a guy and Jim had a relationship with him at [his restaurant] the French Laundry.
I would work as a cook, get a little money, then open another restaurant.
I'd like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you live.
While I wouldn't object to work at a restaurant or a different place that sells decent-or-better food, I think that I can learn much more by becoming a coder.
When you're cooking in the premier league of restaurants, when things go down, it has to be sorted immediately.
I like to eat alone in restaurants, with a book, particularly if I am out of town, alone, on business. It's relaxing. I feel not even a twinge of embarrassment. Is this gender-related? Is there a lingering feeling among women that if they are alone in public, they will be judged to be spinsters or spinsters-to-be?
Marriage is a pretty amazing thing when you think about it. For two people to live together for so long under the same roof is a big accomplishment. Fifty-year anniversaries are becoming extinct, yet again proving that long marriages deserve awards and praise. Sometimes I see old people in restaurants sitting together eating their meals and I watch them. Sometimes it makes me sad. They don't even talk. Is it because they have nothing else to say, or can they simply read each other's mind by now?
What we've witnessed in the past 25 or 30 years is just incredible. We've birthed 30,000 or 40,000 restaurants. I used to go to Europe every year to get experience [and ideas]. I don't go to Europe anymore. I go to Oregon, I go to Washington, I go to Louisiana, I go to Little Rock, I go to Austin, I travel New York City. I don't go to Europe anymore.
People need to understand. If they go to a show on Broadway and find seventy people working but only fifty spectators, how much would the ticket cost? That's what El Bulli's about. There are seventy actors who are playing for just fifty spectators. Is the price expensive? It's relative. How much does a normal dinner at a five-star hotel restaurant cost? Four hundred dollars. It's the same as El Bulli. But you can also think of it this way: How much would it cost to eat something that nobody else is eating?
Often, the truly great and valuable lessons we learn in life are learned through pain. That's why they call it "growing pains." It's all about yin and yang. And that's not something you order off column A at your local Chinese restaurant.
In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don't want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant needs to offer is no longer just based around the food.
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