A Quote by Geoffrey Zakarian
The Lamb's Club is going to be a luxury bar and grill; we're not doing an overly fancy restaurant. We wanted to make a space that people will come to every day, almost like a very high-end bistro.
Related Quotes
Before High School Musical, I wanted to be a nitty-gritty actress. And High School Musical came along, and, I was like, "Oh my God, fun!" But the more we did it, the more prude I became.... When I am around kids and they come up to me, of course I am going to act a certain way, but at the end of the day, I'm doing this for myself. I'm going to be doing movies kids can't watch.
I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.
I've just come to realize I'm going to share my point of view. Some people won't like me for it. Some people will. I will work every day to be as honest as I can because I do believe that we're all trying to get to the same place. But various people have tricked us into believing that we are not. And I see America going into that space.
I adore going to a very, very fancy restaurant - as long as the spirit is genuine, like it's their pleasure to welcome you.
My very sassy, older southern sister is very quick to point out that it's a luxury that my daughter gets to come to work with me. She does, and I have lunch with her every single day. My mom says I have 'high class problems.'
We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be intimidated, but once they have the experience I think they feel this is a welcoming, fun and great experience to have. The menu, the price point, the level of service, and class we offer to people... I think it's incredible. Not every restaurant can be like that - it's a commitment, in terms of dedication to excellence.
When we were younger, playing a bar or a club, we did what we did to get as many people to like what we were doing. I wanted the person in the back of the room to like it as much as the ones in the front. That's how I've always looked at it.
One does afford oneself the luxury to come into the studio and all day, every day, spend one's life making aesthetic propositions. What an immense luxury
One does afford oneself the luxury to come into the studio and all day, every day, spend one's life making aesthetic propositions. What an immense luxury.
I had brief glimpses of emotional catharsis while writing. I remember reading something Philip Roth wrote about how he writes every single day, but it's almost as if he has amnesia every morning - he has almost zero confidence that anything will come but he just sits down and plugs away. And at the end of the day it feels like a miracle: "How did I do that?" I had a similar experience where it was just about putting in the hours and being present.
Celtic are the club I supported as a boy, and I loved every moment I was there. For me to leave there, I knew I was going to have to not just come to a club, but I had to come to a special club that was going to allow me to connect with the players and hopefully the supporters, too.
The bar was very high-we had to really make sure that we got what we really wanted, that it was a real finished album. We weren't going to give up until we got that.
What if every high-caliber chef told our investors that for every fancy restaurant we build, it would be a requirement to build one in the hood as well?
We have aspects in our music that refer to space, like Kometenmelodie, but we also have some very earthly aspects that are very direct and not from outer space but from inner space like from the human being and the body, and very close to every day life.
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesnt have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
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