A Quote by Anne Burrell
The margins for restaurants to make money are very, very narrow. It's a tough business, and to be a chef is a little bit masochistic.
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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.
When all is said and done, what must be remembered is a newspaper is a business. It used to be a fabulous business that made extraordinary margins. It's now a very good business with appropriate margins.
I was actually going to be a chef before I got sidetracked. I used to make deserts for restaurants as a young teenage mother to make money.
Kill Bill is one of my favorite movies. It has this gritty feeling to it, and it's got a little bit of everything - a little bit of western, a little bit of samurai, and a lot of this very cinematic violence that I personally think is very entertaining.
There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.
The jewelry business is a very, very tough business - tougher than the computer business. You truly have to understand how to take care of your customers.
I've been in television for a little bit, and when people are attracted to what you've created, you get very excited because of the numbers. The business side is very exciting.
I've experienced all the food and restaurants in New Orleans. I've been doing a bit of touristing when I have the day off, just walking in the French Quarter. To me, it's very, very surprising how people are so friendly. But no, it's very different from Paris.
You can make amazing sci-fi films if you want to with very, very little money and very advanced technology that can run on your desktop.
It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.
I will say that 'Riverdale,' yes, is a little more sensationalized. It's based on comics, and it is a little bit more dramatic and a little bit more made for TV, made for teens. For '13 Reasons,' we tried hard to make it as real as we could, as close to reality as possible. No corners were cut; everything was very raw and very real.
Golfers have a tendency to be very masochistic. They like to punish themselves for some reason. A lot of them like tough courses.
...The very word 'fiction' implies another world, literally a different place, whereas no one claims that a dedicated sportsman is escaping his life, or a chef or a nurse. But the poor writer - the sci-fi one especially - is seen as running away. Bollocks. This is real, for me, and it's tough, it's fun, it's practical, and it's very, very important.
Restaurants remind me of bands: there's lots of camaraderie, people work very closely together, very hard, and it's a bad job to pick if you want to make lots of money. Whether music or food, the reward always has to be because you love it.
I am a terrible chef; I'm not a good cook. I don't have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I'm very, very happy to support them. I invest in restaurants because I love them so much.
I started my career counting diamonds and schlepping gold jewelry around the world. The jewelry business is a very, very tough business - tougher than the computer business. You truly have to understand how to take care of your customers.
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