Businessman Quotes

I'm a huge kale fan.
I'm a stocky 210 pounds.
I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics.
I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics... Real food for real people.
I'm in a very unique position in that I got to participate in the Food Network by contest. That's long gone, being voted on, but I don't forget where it came from, and I don't forget the people who worked to put me here.
I'm like anybody else. You get enough, you can get beat up. You can get hurt. You can get frustrated. You can get demoralized.
I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.
I'm not a greasy food guy. I don't eat like that.
I'm not a religious person by any means.
I'm not an actor. Lord knows, I'd be acting if I were an actor. What you see is what you get.
I'm not doing anything for anybody. I'm doing what I do.
I've always been an eccentric, a rocker at heart. I can't play the guitar, but I can play the griddle.
I've been using the same hair wax for as long as I can remember. I'm not a gel guy, I'm not a perfume guy, not really into any of that.
I've never been an apron fan; it's all too cumbersome to me.
If I probably didn't have tattoos, or if I probably didn't bleach my hair, or if I probably didn't wear blue jeans and a T-shirt to fancy things, if I didn't do things that make me look like someone who's whacked out of their mind, it'd probably be different. But then again, that's how I wanna dress.
If it tastes really good, and it's funky, it's funkalicous. If the guy making it is funky, he's funkintacious.
If you are AC/DC, you don't get credit for slow songs. And if you are doing a show about food with a blond dude with crazy blond hair and tattoos who drives a hot rod, of course everyone is going to think everything you eat is deep-fried.
If you looked in my fridge, you'd see maybe 12 different mustards.
If you slow it down, eat in courses, your body, mind, stomach will catch up with this full feeling and you won't eat as much.
If you're cooking and not making mistakes, you're not playing outside your safety zone. I don't expect it all to be good. I have fat dogs because I scrap that stuff out the back door.
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