A Quote by Joe Bastianich
Being general manager is like being the de facto owner. It's like wearing the crown of 'Restaurant Man' without being 'Restaurant Man.' You're trying to run the business, but you're running the ranch without riding the big horse.
Related Quotes
A man who goes into a restaurant and blatantly disrespects the servers shows a strong discontent with his own being. Deep down he knows that restaurant service is the closest thing he will ever experience to being served like a king.
It feels good being a restaurant owner because it's part of my dreams of being the biggest mogul.
You can try to be catchy without being slick, poppy without being pop, and you can be uplifting without being pompous. Because we're sometimes playing quieter stuff, it's hard to sound like we're trying to change things, but we wanted to be a reaction against soulless rubbish.
Nothing is so intolerable to man as being fully at rest, without a passion, without business, without entertainment, without care.
When we are securely rooted in personal intimacy with the source of life, it will be possible to remain flexible without being relativistic, convinced without being rigid, willing to confront without being offensive, gentle and forgiving without being soft, and true witnesses without being manipulative.
Being a human being without forgiveness is like being a guitarist without fingers or being the diva without a tongue.
Now that I'd experienced being a woman to a man I was in love with, I'd become self-conscious about being a woman to the world in general. Of course, being female is always indelicate and extreme, like operating heavy machinery. Every woman knows the feeling of being a stack of roving flesh. Sometimes all you've accomplished by the end of the day is to have maneuvered your body through space without grave incident.
I want to be rich enough that, without being cruel, I could buy a horse, a white horse, and permanently attach a horn. A pearlescent horn. And then I could just be like, 'Yeah, I have a unicorn.' But I don't know how you do that without being cruel.
Sometimes I'd like to have a conversation with a friend in a restaurant without feeling I'm being watched. At this rate I will have to go on holiday to Greenland. But maybe the Eskimos would know me.
Being a teacher at a restaurant in the town where you lived was a little like being a TV star.
Modern education is like being taken to the world's greatest restaurant & being forced to eat the menu.
[On entering the restaurant business:] Food has the dubious advantage of being legitimate, and one's customers somehow manage to live longer without sex than food, if you call that living.
My father had owned a ranch when he was younger, in Montana, and he remembered riding his horse across the prairie and seeing some large bones sticking out of the ground. He was enough of a geologist, being a sand and gravel man, to have a pretty good notion that they were dinosaur bones.
The one thing I like about being a celebrity more than anything is being able to get into any restaurant I want.
I can't go anywhere without being bugged by somebody. I'd love to just hike out down the street, or drop in a restaurant, or wander in the park, or take my kids somewhere without collecting a trail of people. But I can't.
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.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef