A Quote by Toby Young

I miss being fawned over by restaurateurs and chefs. — © Toby Young
I miss being fawned over by restaurateurs and chefs.

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For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.
What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.
I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.
I miss playing baseball. Just being able to swing the bat, or run, or dive for a ball, or slide into second. If I could even do that in a softball league, I would never miss anything about baseball. I don't miss the crowds or the travel or even being in the big leagues. I just miss being able to take batting practice and being able to swing as hard as I can. That's all I miss.
I miss being on the road. I miss being in front of the fans of the WWE Universe. I miss being on RAW every Monday. I'm just really, really itching to get back.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.
Do I miss the players? Do I miss the smell of the stadiums? Do I miss the adrenaline that comes from being there? I miss that a lot.
Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid to those suffering from hunger and/or malnutrition worldwide.
Designers have always fawned over my skin, especially Tarun Tahiliani. I've definitely felt accepted brown skin and all. But fair girls like Shivani Kapoor were as loved too.
High expectations weren't nurtured in my neck of nowhere back then - children weren't fawned over from an early age as 'gifted' and groomed for a prizewinning future; self-esteem was considered something you had to pick from the garden yourself.
A lot of people have a hard time living out of a suitcase, being on the road constantly in different cities. For us it's just kind of what we do. You do get homesick. I miss my wife, I miss my home, I miss my dogs, I miss my kitchen, which is something I like to do outside of this is cook. You miss the simple things. But when you look at the big picture we get to see a crazy amount of cities and the people we get to meet, all over the world it kind of makes up for it. It makes you realize how lucky you are because it could be gone tomorrow you just never know.
As much as I miss the work, I don't miss NBC. I don't miss being there. It was just the wrong atmosphere for me.
I don't miss a three-month training camp. I don't miss fight week. But I do miss being the baddest man on the planet.
I miss the fears. I miss that. I miss going over the middle and not knowing if I'm going to make that play. I think that's the part of the game you miss the most, that excitement of it. Then you think of the physical part as a retired player and I'm like, 'hell no.'
I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.
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