I'm lively when I perform and I always put everything into a show, but when I get home I love lying down in front of the TV and relaxing.
You have to always remember who your guest is, and thats who we cater to.
Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.
I'm passionate about pleasing people.
Food is all about balance; it is all about taste.
We may take Fancy for a companion, but must follow Reason as our guide.
In many ways, it was much, much harder to get the first book contract. The hardest thing probably overall has been learning not to trust people, publicists and so forth, implicitly.
Every woman deserves a man to ruin her lipstick, not her mascara
We had a completely deniable exchange of papers - in the winter before the 1997 election - with [Tony] Blair, setting out what we thought were the realistic parameters for a solution: and we were getting reasonable responses back from him. That's what led to Blair's visit to Belfast on May 16, 1997 - two weeks after he became Prime Minister and his first official visit outside London.