A Quote by Robert De Niro

When I think of a good restaurant, it's where the food has been consistent; there's always a consistency. — © Robert De Niro
When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.
The one thing I always talk about in terms of restaurants is consistency. I think that's what we love about the vodka, is that it's consistent. It's consistent in its pureness and that's how I tie it to restaurants. When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.
Consistency is something you can always improve on. You can be more consistent with your mental approach, the things you do physically on the mound. Instead of doing 5 good pitches an inning, try to make six. You can always do more of what you are doing well and try to be as consistent as you can be.
I think there are two ways of eating, or cooking. One is restaurant food and one is home food. I believe that people have started making food that is easy that you want to eat at home. When you go out to a restaurant, you want to be challenged, you want to taste something new, you want to be excited. But when you eat at home, you want something that's delicious and comforting. I've always liked that kind of food - and frankly, that's also what I want to eat when I go out to restaurants, but maybe that's me.
Super polished signage is not always a good sign. I'm always looking for places that you have to know about to find. Also, just food-wise, if I'm eating ethnic cuisine - I hate that phrase, but still - If I'm eating Mexican food, I'm looking to see that there are Mexicans in the restaurant. They know if the food is being made right.
But it's really hard to eat good when you're traveling because you see fast food and you want to go to this restaurant and that restaurant.
Just take it a day at a time. If you think, "I'm never drinking again in my life," you're setting yourself up for failure. But if you just think, "I'm not drinking today," then get through that day and just stay consistent. Consistency is basically the root to everything; it's the root to all success. Consistency is key.
Many chefs of a certain caliber do not see me as a chef. I don't have a restaurant. They see me as a TV food personality, not a chef. I've gotten respect, trust me, they respect me, but I think that I can't hit that particular level of respect from them until I have a successful Vegas restaurant that not only makes money but creates unbelievable food and a fabulous experience. I don't think people think I can cook, and they don't think I know what the hell I'm doing.
Early in my career, I had no consistency. Now I'm the most consistent player on the tour. It feels pretty good.
I'm just a bit frustrated that in London we make such an effort to ape the New York restaurant scene. I have good friends who ape the New York restaurant scene and do it brilliantly. None of them would claim that the primary reason for going to their restaurant was the food.
Earlier in the shorter format, I was not consistent, so I was not getting noticed. But I always believed that I had the game to do it. It was just about consistency.
Opening a family-style restaurant with comfort food like mac 'n' cheese, ribs and burgers has always been my dream.
In terms of diet, my parents had a restaurant business so I don't eat any junk food - they taught me to appreciate good food.
I guess I've always been kind of obsessed with food. I always liked drawing food, and I always liked stories - I think I probably just read somewhere that stories are better if someone's eating in them. I don't know where that came from, but it really stuck, and I always try to put food in.
I think especially in such an unstable economic environment, what people criticized him [Mitt Romney] for in 2008 his consistency, the fact that he was so strong, and I think people will find that appealing going into the 2012. That’s one of the things that I like about him — because he’s been consistent since he changed his mind.
If there was ever a food that had politics behind it, it is soul food. Soul food became a symbol of the black power movement in the late 1960s. Chef Marcus Samuelsson, with his soul food restaurant Red Rooster in Harlem, is very clear about what soul food represents. It is a food of memory, a food of labor.
I think every chef should have a food truck. It's a good way to test the markets, to invest in meeting the future restaurant goers.
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