A Quote by Alycia Debnam-Carey
In L.A., it's not on the surface. Everything is in the cracks. The restaurant out front will look like this old, boring place, and you'll go inside, and it's this lush, beautifully designed restaurant.
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BaoHaus is idiosyncratic, creative, and artistic. My restaurant doesn't look like a Taiwanese restaurant.
A restaurant is a compendium of choices that the owner has made. If you look around a restaurant, everything represents a choice: the kind of salt shaker that's on the table, the art on the walls, the uniforms on the waiters.
I don't get the animosity when someone tells a joke that you don't like. Whereas if someone made a dish that you don't like if you went to a restaurant, you would either try another dish or you just don't go back to that restaurant. But you don't say like, "I did not like the hamburger here. This restaurant should be shut down. It should be banned from making hamburgers. No one else should have these hamburgers." And everyone else is like, "No, you wouldn't do that."
My grandfather used to be a chef and I remember going to his restaurant to peel potatoes and clean his floor. He used to go out and kiss all the girls in the restaurant and I thought 'oh this is good... one day I want to be like him.'
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.
But it's really hard to eat good when you're traveling because you see fast food and you want to go to this restaurant and that restaurant.
I'm a leader at the restaurant. If I do this, the people at the restaurant will try to do better. I believe in that, and that's the way it is.
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 can remember the three restaurant experiences of my childhood. All I wanted to do on my birthday was to go to the Automat in New York... but I don't know if you consider that a real restaurant.
When I started at Puma, you had a restaurant that was a Puma restaurant, an Adidas restaurant, a bakery. The town was literally divided. If you were working for the wrong company, you wouldn't be served any food; you couldn't buy anything. So it was kind of an odd experience.
I was told I had to go to business school to succeed. I gave it a shot, but eventually dropped out to bootstrap a restaurant with just a Visa card and a $20,000 line of credit. Everyone told me restaurants were hard work (and they were right! I have so much respect for anyone in the restaurant business). I ran the restaurant for two years, sold a franchise, decided to change paths, and sold the whole operation at a modest profit.
I've always worked a bit like a cook in a big restaurant, where you've got lots and lots of things laid out and you go and look into one cauldron and you look into the other and you see what's coming to the boil.
You do tend to miss that repetition of day in and day out in a restaurant. I would like to open someplace where I can get back in touch with that side of my restaurant background. It is something we have plans to do and not sure how or when, but it is not too far away.
A pastry chef's lifespan in a restaurant is limited. You have to open a bakery or pastry shop. There's only so far you can go in a restaurant.
You know, when Sharpton and I walked in, it was, like, big commotion and everything, but everybody was very nice. And I couldn't get over the fact that there was no difference between Sylvia's restaurant and any other restaurant in New York City. I mean, it was - it was exactly the same, even though it's run by blacks, primarily black patronship.
A man who goes into a restaurant and blatantly disrespects the servers shows a strong discontent with his own being. Deep down he knows that restaurant service is the closest thing he will ever experience to being served like a king.
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