Chef Quotes

Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving.
My family... always had the value of the family table and these cultural influences of growing up.
My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.
The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.
Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?
We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.
We're a new show. We can't afford instant replay.
When it ceases to be fun, I'll stop and just stay in my restaurants.
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.
Grilling takes the formality out of entertaining. Everyone wants to get involved.
I guess I fell into cooking.
I love the culture of grilling. It creates an atmosphere that is festive but casual.
I love using gas grills because they are easier to heat and it's much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.
I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.
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.
It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.
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Total Records : 1889

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