A Quote by Joel Robuchon
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.
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For too long, great food has really only been available in high-end restaurants and specialty food markets, but Chipotle is making the same gourmet quality food available and affordable so everyone can eat better.
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.
I wrote a mad, passionate letter to the best restaurant in the UK, Le Gavroche in London, and asked if I could work for them. They gave me a job as a dishwasher (Colin laughs). For me that was a joy because I had a foot in the door of this world class restaurant. Just being around the buzz and the pots and pans and the wonderful food and all this produce that was coming in, that was the start of Paul Rankin the chef.
Reason is a fine thing, but it is not the only thing available to a writer. It's just part of the arsenal of many things available to a storyteller. Revelation, for example.
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.
I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.
Energy is one topic on which different countries can work together collaboratively. If we can all produce energy from an element that's available in abundance on our planet, that would be a good thing, but we have to learn how to produce energy in large quantities, cheaply, efficiently and without detriment to the environment.
The first floor could be a restaurant. A good restaurant can survive as long as it has easy accessibility.
When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.
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.
You ever go out to a restaurant now? You can get quality food - you can go out and get the best food that was available 20 years ago. They'll put it on a plate, you'll sit in a plastic chair because nobody values the chair, the white tablecloth, the maître d', but they'll put on your plate some great food for what used to be available at Applebee's prices. There are some really nice things going on, some external values being delivered to people.
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.
My last two years of high school, I did work-study half the day, and I ran the restaurant. It was just this little restaurant, but it was just so cool. I had 35, 40 employees.
We should recognize the reality that just because something is good is not sufficient reason for doing it. The number of good things we can do far exceeds the time available to accomplish them.
Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!
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.
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