A Quote by Gordon Ramsay
That's the problem. Anyone can go and buy a restaurant. I want to be at that f - ing dinner party where they say, "Hey, Bill, your food's great. You should buy yourself a restaurant." That's not right. Taking it less personally.
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That's the problem in my industry. Anyone can go and open a f - ing hotel. Anyone can go and buy a restaurant. It's not like a doctor or a lawyer, you need certain qualifications. That's the issue.
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.
With that availability of cash coming in to your restaurant, get a chance when you buy your restaurant, pay it off first and then buy your property. At that point, it's because you own it. Everybody runs it, and if it doesn't work, then you're not going to be out of a bunch of money.
If you want to say you got to take a woman out to a fancy restaurant, I write songs about hey I'm not taking you to a fancy restaurant, I wanna take you to McDonald's.
If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want.
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 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.
It is no small thing for an American to be able to go into a fast-food restaurant and to buy a double cheeseburger, fries, and a large Coke for a price equal to less than an hour of labor at the minimum wage - indeed, in the long sweep of history, this represents a remarkable achievement.
There is often with restaurant reviews in particular, I think, this kind of impulse to be deferential and bow down to the greatness of the restaurant and the greatness of the chef, and then with great regret to say, "And yet, all is not as it should be in the kingdom," and I didn't want to do any of that.
Have you ever noticed that the waiter who takes your order is not the one who brings your food anymore? What is THAT about? And which waiter are you tipping, anyway? I think next time I go to a restaurant I'll just say, "Oh, sorry, I only eat the food. The guy who pays the bill will be along shortly."
The only time I ever follow Twitter is if I'm in a restaurant or something, just before I leave, to see if people are waiting outside. It does make you a bit of a loser, especially when someone asks you, 'Hey, you want to go to dinner at this place?' and I'm like, 'Can we have dinner at this place? It has three exits.'
One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.
I don't get the animosity when someone tells a joke that you don't like. Whereas if someone made a dish that you don't like if you went to a restaurant, you would either try another dish or you just don't go back to that restaurant. But you don't say like, "I did not like the hamburger here. This restaurant should be shut down. It should be banned from making hamburgers. No one else should have these hamburgers." And everyone else is like, "No, you wouldn't do that."
Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.
If you go out to dinner with a group of people, pay for the dinner at a nice restaurant, for the amount of money for that dinner, you can get a John 5 Squier Telecaster and have it for the rest of your life.
You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant.
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