A Quote by Steve Albini
The only kind of restaurant I could imagine doing would be the extraordinarily snooty restaurant with three or four tables, and I would cook what I felt like cooking. And you could eat it or not.
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I could teach. I could wait tables. I could cook in a restaurant. Food and teaching were the two skills I had.
I wasn't meant to be a cook. It's a profession I accidentally fell into one summer between college semesters while looking for an easy job as a waiter. Nobody would hire me as a server, but one restaurant, in desperate need of a prep cook, told me that if I could hold a knife, I could have a job.
When I used to live in Chicago - went to school there for four years and lived there for two years after - the whole time, I worked at this restaurant called DMK, and people would come in, and I would wait on their tables, and they would say, 'Oh my gosh, man. You look like the dude from 'Parks and Rec.' You look like Jean-Ralphio.'
If I wasn't acting, I would want to be in the food and restaurant business. I really love to cook and am fascinated by the art of cooking in general.
I won't eat in a restaurant with filthy bathrooms. This isn't a hard call. They let you see the bathrooms. If the restaurant can't be bothered to replace the puck in the urinal or keep the toilets and floors clean, then just imagine what their refrigeration and work spaces look like.
I would sometimes sit in a crowded restaurant, and say, 'You know, I'm the only person in this restaurant who can't draw.'
Our awareness of time affects how we think and act. This is illustrated by the story about the clock in a restaurant window. It "had stopped a few minutes past noon. One day a friend asked the owner if he knew the clock was not running. 'Yes,' replied the restaurant man, 'but you would be surprised to know how many people look at that clock, think they are hungry, and come in to get something to eat."' If only there were some kind of divine timepiece that would arouse a spiritual hunger in people!
I would love to go to a restaurant on the beach. And that could be in Miami or that could be in Malibu or Bahamas, Mexico.
I think there are two ways of eating, or cooking. One is restaurant food and one is home food. I believe that people have started making food that is easy that you want to eat at home. When you go out to a restaurant, you want to be challenged, you want to taste something new, you want to be excited. But when you eat at home, you want something that's delicious and comforting. I've always liked that kind of food - and frankly, that's also what I want to eat when I go out to restaurants, but maybe that's me.
We love and care for oodles of people, but only a few of them, if they died, would make us believe we could not continue to live. Imagine if there were a boat upon which you could put only four people, and everyone else known and beloved to you would then cease to exist. Who would you put on that boat? It would be painful, but how quickly you would decide: You and you and you and you, get in. The rest of you, goodbye.
21 years ago when I started cooking, to be a cook meant that you were going to stay in the basement. Being a chef, you would never be on a book tour. You could never dream that 20 years later on you would be on a book tour. It wasn't a part of your dreams because it was just totally unrealistic. When did cooks - restaurant cooks, not cooks that have 15,000 television shows - when did cooks become part of pop culture the way they are?
You probably would not choose to dine at a restaurant whose chef always ate elsewhere. I do eat my own cooking, and I don't "dine out" when it comes to investing.
I could only relate [to the family] that I, the father of three sons, could hardly imagine what it would be to lose one, far less three of my boys, in such a cruel and senseless manner.
The first floor could be a restaurant. A good restaurant can survive as long as it has easy accessibility.
My worst job would have to be waiting tables at a restaurant in N.Y. My boss was evil.
I'm afraid I am a bit of a technophobe - a nineteenth-century man caught in the twenty-first century. But there is one piece of technology that I would especially welcome: a device to automatically balance restaurant tables on all four legs so that they don't rock back and forth.
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