A Quote by Robert Irvine
I always worked in institutions, I never had a restaurant of my own before, but I have opened over 30 hotels, restaurants and casinos. I understand what it takes to keep them running.
Quote Topics
Quote Author
Related Quotes
People think we're only into big buildings, but iconic houses have always been the real interest. We own 11 of the world's top hotels and all the support services needed to keep them running. Trump properties have to be the best - clubs, hotels, houses.
In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.
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.
I was always a person on my mother's hip in the kitchen. My mom really wanted her kids at her side as much as possible, and she worked in restaurants for over fifty years. And my grandfather had ten children, and he grew and prepared most of the food. My grandmother, on my mother's side, was the family seamstress and the baker. So my mom, the eldest child, was always in the kitchen with my grandpa and I was always in the production and restaurant kitchens and our own kitchen with my mom. And it's just something that has always spoken to me.
I opened my own restaurant when I was 17. I went broke, then traveled around the country, learning about different kinds of foods, had three other restaurants that went broke. It didn't all start just a few years ago!
Out of culinary school, I worked as a pastry cook in amazing restaurants for years. I ended up leaving the pastry cook scene because, though I loved the industry, the restaurants and the chefs I worked for so much, I had to be honest with myself. I was never going to be them.
A few years ago no hotel or restaurant in Boston refused Negro guests; now several hotels, restaurants, and especially confectionary stores, will not serve Negroes, even the best of them.
Before I had my own restaurant, I was never top dog in the kitchen. I've always had a low opinion of myself as a cook.
I've never had a block. I'm talking within the limits of my abilities. But in my own small way, I've had an embarrassment of riches. I'll have five ideas and I'm dying to do them all. It takes weeks or months where I agonize and obsess over which to do next. I wish sometimes someone would choose for me. If someone said, Do idea number three next, that would be fine. But I have never had any sense of running dry.
Having never taken a business class, the economics of restaurants scared me. I opened Chipotle with the idea that I could step away from it and use it to support my full-scale restaurant.
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.
I opened Leith's in Notting Hill in 1969 and it eventually worked its way into being awarded a Michelin star. At the time, there were a few women running small bistros - but I was the first woman to have a 'serious,' expensive restaurant.
My mother worked in factories, worked as a domestic, worked in a restaurant, always had a second job.
Understand why casinos and racetracks stay in business - the gambler always loses over the long term.
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.
I absolutely love Indonesian restaurants! We have many Indonesian restaurants in Jakarta and I'd like to be able to visit all of them to taste their food. When I visit a restaurant, I get so many references for food and am inspired to create Indonesian cuisine in my own way.
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