A Quote by Katie Lee
My dining and entertainment philosophy - I can boil it down to 'the three C's - I like my food like my fashion: casual, classic, and with a touch of couture.
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When I'm dining out privately, I tend to avoid fine-dining venues; I like things to feel casual.
Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.
Here's the irony in what I do: When I go out to eat, I like classic French food. I like amazing Japanese food that has such a history that it goes back hundreds of years. And I also like really innovative food as well.
I love cashmere. For casual, I like Juicy Couture. I love the beading in Badgley Mischka. I like Dolce & Gabbana. There's such a lot to choose from.
The ultimate art form of fashion is couture. I completely geek out when it comes to couture. It shows fashion as it used to be. I don't know how many people can actually afford the clothes, but in a way, that's beside the point.
The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell.
Thatgamecompany was founded with the philosophy that games are a form of entertainment, and entertainment is the food for emotion.
Nando's is a casual restaurant rather than a fast-food one - another aspirational touch. The food is energetically spiced, where so many of its competitors are bland and grilled to order, where the competition fries food and then lets it sit around.
I have a very classic take on fashion. I like my accessories to pop, but in general, my style is pretty classic.
I'm constantly correcting young people and fashion students in this nation when they say "Well, I do couture." By definition, you don't. You have to be licensed by the government of France to do couture. So don't use that term. You can say that you do one-of-a-kind, you can say it's custom, but you can't say it's couture - because it's inaccurate.
For me, couture is like 35 mm. film. It's so important we school ourselves to see real quality. In a couture garment, as in a 35 mm. film, you really feel the life of the people who made it. In high-street fashion, it's different. There's no risk.
I like using iconic things. What fine dining restaurant can get you to eat a breakfast sandwich that's like baby food?
I like to look casual yet chic. I love high fashion, vintage, and places like Zara, of course.
Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.
When I was young, especially when I was at school, I thought couture was about big gowns, big hats (that is couture as well, of course) - but my couture is about going near the clothes and having a look at the details. I like people to have a shock in a chic way.
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