A Quote by Luke Pasqualino

My cousin owns restaurants, and I used to work in his restaurants with his chef. I've always liked food, and I've always been interested in cooking and stuff like that.
I've always liked food, and I've always been interested in cooking and stuff like that.
Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.
A generation ago, three-quarters of the money used to buy food in the United States was spent to prepare meals at home. Today about half of the money used to buy food is spent at restaurants--mainly at fast food restaurants.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
The one thing I always talk about in terms of restaurants is consistency. I think that's what we love about the vodka, is that it's consistent. It's consistent in its pureness and that's how I tie it to restaurants. When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.
The only restaurants in which you're actually happy to be served your entree are the restaurants that serve entrees ungarlanded by Chef's ambition - sushi joints and steakhouses.
My husband Farhan Azmi is a restaurateur and owns three restaurants in Mumbai. After we got married, we started planning a cafe, Chai Cofi, and got busy in executing it. It is not easy to open a restaurant. I always wanted to get into the business of restaurants and was fortunate enough that Farhan's knowledge taught me a lot of things.
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.
When I'm home, I spend Sunday with my husband. If we're not cooking, we travel around in our camper, stop at fast-food restaurants, and picnic. We love that stuff that will harden your arteries in a hurry.
First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country at the time, and that's where I really learned to cook and to taste food in a discerning way.
I used to have a really hard time talking to people or looking them in the eye. Or I'd always, like, hide behind my mom, and, like, when we went to restaurants, I didn't like ordering my food. I'd have my mom order it because I didn't like talking to the waiters.
Cooking has always sort of been my way to soothe the soul, if you will. I grew up around my great-great-grandmother cooking, and that's eventually where I learned a lot of things. So food has always been used to ease and comfort.
I think as a writer one of the benefits is that you can put things that you're interested in into your books. I always have put a lot of food and restaurants because I was a waitress and I love to eat.
Not everyone necessarily needs new things all the time and creative designs. It's good to have luxury restaurants and fast-food restaurants. You need both.
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