A Quote by Alvin Leung
A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and testing whether or not I could sell my cuisine.
Related Quotes
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
The good thing about Hyderabad is the variety of cuisine available. From Nizami cuisine to Andhra food to Telengana delicacies, you are spoilt for choice.
The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.
Mom's eyes held yours for a moment. 'I don't like or dislike the kitchen. I cooked because I had to. I had to stay in the kitchen so you could all eat and go to school. How could you only do what you like? There are things you have to do whether you like it or not.' Mom's expression asked, What kind of question is that? And then she murmured, 'If you only do what you like, who's going to do what you don't like?
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.
When I set up my first restaurant, I was so inspired by Wolfgang Puck, who is also based in L.A. and is now a good friend of mine, and the way he would engage with his customers and greet them personally.
On 'Cardamom,' I had pretty much total control on all of the musical stuff, but I asked a friend of mine to take the picture for the cover, and I asked a friend of mine to draw the back.
Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
The 'phenomenal concept' issue is rather different, I think. Here the question is whether there are concepts of experiences that are made available to subjects solely in virtue of their having had those experiences themselves. Is there a way of thinking about seeing something red, say, that you get from having had those experiences, and so isn't available to a blind person?
America has been very open to immigrants in terms of laws, getting loans - it has been helping immigrants more than it's been helping African Americans in starting a small business. That's key, whether you're starting a restaurant or a laundromat.
If a friend of mine gave a feast, and did not invite me to it, I should not mind a bit. But if a friend of mine had a sorrow and refused to allow me to share it, I should feel it most bitterly.
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.
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