A Quote by Antoni Porowski

The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It's a real commitment, and most restaurants don't make it, so the odds are really against you.
Very few restaurant workers could even dream of eating in the restaurants they work in. Many do not make a living wage.
I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has always been my way of life. As a kid, home was reserved only for sleeping. After school, you could find my sister and I helping out at the family restaurant.
He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run all our restaurants today. The passing of 'Restaurant Man' - the original gangsta 'Restaurant Man,' my father - was the passing of an era. No one can replace him.
I can remember the three restaurant experiences of my childhood. All I wanted to do on my birthday was to go to the Automat in New York... but I don't know if you consider that a real restaurant.
I was told I had to go to business school to succeed. I gave it a shot, but eventually dropped out to bootstrap a restaurant with just a Visa card and a $20,000 line of credit. Everyone told me restaurants were hard work (and they were right! I have so much respect for anyone in the restaurant business). I ran the restaurant for two years, sold a franchise, decided to change paths, and sold the whole operation at a modest profit.
I won't hire someone or date a girl who has not worked in a restaurant, and that's the honest truth. I don't think you know how it is until you've worked in a restaurant.
I really like the idea of restaurant life, especially in New York where everyone has small apartments - that restaurant culture where you sit at a table for a long time and the afternoon goes by and you're kind of living there. I like that more than nightlife.
There's a restaurant I go to whenever I can called The Richmond Cafe. It's a little Thai restaurant owned by a group of Thai women - I think they're all a family, and they're just really, really nice, and they make amazing massaman curry.
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.
Quit making excuses. What we're really talking about here is commitment. Until you make a commitment to your dream, it's not a commitment at all. It's just another fantasy. And fantasies don't come true because they're not real, we're not committed to them. When we make commitments, they become dreams. And dreams are very real.
My work spaces are the cookery school and all the restaurant kitchens. I eat in the restaurants a lot.
I would sometimes sit in a crowded restaurant, and say, 'You know, I'm the only person in this restaurant who can't draw.'
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.
I do love a good salad, so Sweetgreen has been great. But my favorite Cambridge restaurant overall is Darwin's - that's the greatest restaurant of all time.
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.
When I started at Puma, you had a restaurant that was a Puma restaurant, an Adidas restaurant, a bakery. The town was literally divided. If you were working for the wrong company, you wouldn't be served any food; you couldn't buy anything. So it was kind of an odd experience.
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