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Restaurateur Inspirational Quotes (3002)

Page 8 of 126
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Everything I wrote about wasn't about me, but about the people listening.
Chuck Berry
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I think fans cling to me because I'm a blue-collar guy in a blue-collar city.
Hines Ward
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If wishes were fishes, the world would be an ocean
Jim Ross
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People associate farmworkers with illegal immigrants, and that's really not the case.
Eva Longoria
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I do sit-ups and push-ups at home, and that's about it. I have a gym card, but I never go there. It's a front. I pay for the membership every couple of years, thinking I'll be embarrassed enough to go. But every time I go, there's like people twice my age that look twice as good!
Rachael Ray
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I always say that environment always affects the food.
Guy Fieri
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Would I have fired me? Knowing me? No.
Paula Deen
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I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
Bobby Flay
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Modeling is the best because you have to look hot, which comes easy to me, you know. I'm blessed with that.
Ashton Kutcher
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If I was just a fan of music, I would think that I was the number one artist in the world.
Kanye West
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In fact, a lot of critics seemed to consider R.E.M. the first American music since the '60s to break out on its own and develop a stand-alone sound.
Michael Stipe
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I love roasting because you can give it love, get it in the oven and go and play with the kids or whatever you've got to do, and then hours later you've got a lovely dinner.
Jamie Oliver
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Stay away from iodized table salt. It's just bad and doesn't help food taste good.
Wolfgang Puck
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The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.
Wolfgang Puck
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Most seasonings are based on family tradition.
Wolfgang Puck
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I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.
Wolfgang Puck
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I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.
Wolfgang Puck
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I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.
Wolfgang Puck
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My passion for writing cookbooks really came from my love of collecting cookbooks.
Wolfgang Puck
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I want to give people a basic education, and to help them think for themselves when it comes to food.
Wolfgang Puck
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Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.
Wolfgang Puck
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Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.
Wolfgang Puck
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Thirty-five years ago, being a cook was the same as being a used-car salesman.
Wolfgang Puck
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I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.
Wolfgang Puck
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