A Quote by Steve Chen

If a restaurant kitchen is your office, Nom is for you. — © Steve Chen
If a restaurant kitchen is your office, Nom is for you.
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
There's a pretty equitable distribution in the restaurant industry of how money gets paid, except for in the kitchen. The kitchen is the lowest-paid group of people.
When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal.
I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
I was in a restaurant, and it just struck me, something I'd never thought of before. And it's menus in the restaurant just hit me. I was ordering and I thought, "God, think of all the people who handle these meals day in and day out" and they, I mean you're going to a restaurant, you can be pretty - you can feel secure that they wash the silverware in the kitchen and the linens and all that stuff, but they don't wash their menus, who washes menus? Now, I've got to worry about that for the rest of my life.
If you've ever snapped a picture of your dinner, Nom is for you.
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
You know, my parents had a restaurant. And I left home, actually, in 1949, when I was 13 years old, to go into apprenticeship. And actually when I left home, home was a restaurant - like I said, my mother was a chef. So I can't remember any time in my life, from age 5, 6, that I wasn't in a kitchen.
I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.
In India, the perception of a woman in a restaurant kitchen was that she wouldn't make it.
It's very important in a restaurant to really do the right hiring because there's no restaurant that you have one cook and one chef and nobody else in the kitchen. Generally you have five, ten, 15 people with you. So that's really important is to train them right, but first you have to hire the right people.
I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.
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.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
And an unstable childhood makes you appreciate calmness and not crave excitement. To spend a Saturday afternoon mopping your kitchen floor while listening to opera on the radio, and to go that night to an Indian restaurant with a friend and be home by nine o'clock - these are enough. They are gifts.
Something that you can't play in your kitchen is rap. It is done in your neighbour's kitchen.
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