Take a good look at yourself before you criticise another, for what you see wrong in them, will also be a lesson for you.
I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.
Kitchens should be designed around what's truly important-fun, food, and life.
A beginner cook is going to have to be patient to really learn well. When you start to beat your master, that's when you're really starting to master the thing. But it's going to take a while. After that, you have to define what you want to be, who you want to be, where you want to be.
Loyal customers, or customers who recommend their friends, give me the most pride. I think that is the biggest compliment I can get. I think in the restaurant business, it takes patience from the customer to spark up a relationship with the restaurateur, but it takes also work from the restaurateur to spark up a relationship with his customer.
What I bring - my team and I, because it's not only me - is this sense of elegance and casualness, and no pretension. There's also a sense of loyalty - loyalty to my customers, but also loyalty from my staff. Also, I think a sense of perfection; I'm a bit of an obsessed freak with perfection. I think I bring craziness sometimes, because if there is someone who's going to dare do something crazy, it's me.
Remember, it is never the knife's fault.
Customer service is the new marketing.
There's a familiarity that sometimes shocks and annoys the hell out of me. People want a relationship with you that they haven't earned.
Question all information when you receive it. You might not even trust me Look at me, I've got a blanket over me head.
I cannot refrain from saying that women must come to recognize there is some function of womanhood other than being a child-bearing machine.