A Quote by John Torode

I think restaurants and family homes and stuff are about conversation and about chatting. Food is there because you want to enjoy it and have fun with it but I'm not there to study it - I'm there to spend time with my friends.
Almost every time we get together with family or friends, the conversation ends up being about food.
My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.
I don't snowboard to win everything. I do it because I love it. I do it because I have fun, and everyone else can think whatever they want. For me, it's all about fun, and I enjoy it so much.
The last thing I want is to die and then be put into the Hall of Fame. It's not because I won't be there to enjoy it, exactly. It's because I want to enjoy it with family and friends and fans. I want to see them enjoy it.
I had a list of about 35 restaurants, 25 of which were fast-food joints all around Los Angeles and I didn't get a quarter through the list. It just became me thinking about going to these places and wanting to enjoy the food and food just not being enjoyable anymore.
What I miss most about Mexico isn't the food or the customs; it's my family and the way we'd all sit around chatting together.
I dislike organized games, swimming pools, fashionable resorts, night clubs, music in restaurants, and political manifestoes; I enjoy driving from coast to coast, good food and drink, a few friends, dogs, the theatre, long walks, music and free conversation.
I think a lot of people are involved in art because of the fashion of art and the conversation. It gives them a certain sophistication, something to speak about. But art is, if it's conceptual, really about understanding the concept. And if it's beautiful, it's about seeing the beauty. It's gone much further than that now. There's too much commercialism attached to art. If the market cracks one day big-time, you'll frighten so many people away who will never come back. Because they don't really feel for art. People who buy art should want it because they love it, they want to enjoy it.
Nobody is in their right to tell anybody how to spend their free time. If you like to spend it with your family or your kids, fantastic. If you want to spend it with your girlfriend, great. If you want to spend it doing charitable work, great. If you want to spend it through endorsements and marketing stuff, great.
We grew up in a middle-class family in Chicago. Even when we went on vacation as a family, it wasn't a really fun time, because my father didn't want to spend any money when we got there.
Food is fun to write about because everybody has an opinion. Food is also fun to write about because it's a challenge. There are only so many ways to describe a plate of gnudi without resorting to "pillowy."
I think about food all the time. It's my passion; it's my profession. But some people think about food all the time because they're hungry. We can put an end to this if we join forces and lend a hand.
Some people spend their lives building ultimate dream homes so they can enjoy their twilight years... Others spend their last days in nursing homes.
At a certain fork in the road of automatization, Europeans chose to have more time, and they work far less than we do and get much longer vacations. We chose to have more stuff, the stuff sold to us through those beckoning adjectives-bigger, better, faster: Jet Skis, extra cars, second homes, motor homes, towering slab TVs, if not the time to enjoy them or to enjoy less commodified pleasures.
I think that we rightly spend more time thinking about and criticising the stuff that is really successful, because we want to make sure that we understand all the ways that it is both a positive and negative influence. It isn't always a bad thing.
The one thing I always talk about in terms of restaurants is consistency. I think that's what we love about the vodka, is that it's consistent. It's consistent in its pureness and that's how I tie it to restaurants. When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.
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