A Quote by John Walters
Get to know the Chef and you will start to enjoy dining out even more.
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Chef means boss and in France you get an office chef and you get a chef on a building site, etc. So I'm a chef de cuisine, chef of the kitchen, and that means that I'm in charge of a team.
I think in France, for example, we can say whatever we want about the French, but going out and dining is more about the intellectual moment to share with the people you dine with than trying to figure out what the chef did with that little piece of salmon or lobster and all that.
I enjoy what I do because it keeps evolving - when I was a cook, I wanted to be a chef de partie; when I was a chef de partie, I wanted to be a chef; when I was a chef, I wanted to be a restaurateur, and now I am a chef entrepreneur. I am still fulfilling my dream.
I think the smart people will get even smarter, and the dumb people will get even dumber. But I think they all will enjoy A Shot At Love With Tila Tequila, no matter how you slice it. You know, we keep eating it up. Some of the most intelligent people I know cannot get enough of it. That's a dangerous thing.
I know a lot is going to be on our shoulders, especially the way we're starting games out. We have to start faster; I have to be sharper from the start, and I will be. And I'm confident that if we can get this thing started out a little better each week that we can get on that roll and be tough to stop.
I never think about the numbers. I've never played tennis for the money, because as long as I enjoy it, and I can achieve anything, then the money will come. I know that things will start coming up, many more people will want to start getting involved. But I just want to keep my head cool, and I want to leave (business) to the people who take care of business. I just go out and I just play tennis.
Forget being the best of anything. That's the fruit of the action, and you do the work -they say- for the doing, not the fruit. You can never really know how it's gonna turn out in the world but you know if you enjoy doing it. And ideas start flowing and you start getting, you know, excited about stuff. Then you're having a great time in the doing and that's what it's all about. If you don't enjoy the doing, then do something else.
What I like to do when I go out is enjoy my friends and the food around it. If we have to stop and give five minutes to the chef, then I'm down with that. But if the chef has to interrupt every course to tell us how important this new revolution that's happening is, then I'm not so much interested in that.
I think fine dining is dying out everywhere... but I think there will be - and there has to always be - room for at least a small number of really fine, old-school fine-dining restaurants.
I always carry a notepad with me, even on vacation. If I'm on the computer when the story 'hits', I open a Word document and start typing until I get it all out. I've got tons of notes that I never throw out. You never know when a story will strike!
When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.
As the day goes on you get more and more tired. Even if people say they're afternoon people or evening people, it's always best to start out first thing in the morning with your most important task as opposed to your email, phone calls, or checking the internet. If you start out with that then basically you'll just do that all day long.
Even if you enjoy the activity of exploring caves, to be trapped and not know whether you're going to get out alive is terrifying.
Not every chef is a yeller, but I have to say that even a chef who is not a yeller might have a time when that rule might get broken.
When you're just starting out in the TV business, you don't know anything at all, and you think you're doing a better job than everyone else around you, and you just sort of presume that you're not getting the credit you deserve. And then when you start to get better, the pressure is extraordinary, and then you start to second-guess everything you do, and when people start looking to you for answers, for insight and for analysis and guidance, you start to wonder if you are the right person - even when you have all the information.
There are no rhymes or reason, actually. Having said that, you know, cause there are people who are absolutely single-minded about their process and they can still come up with great work. But (what) I enjoy and it's the same, I suppose, as I became more of a family man, I enjoy, I enjoy an atmosphere where it, you know, doesn't have to be about conflict to get good results.
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