A Quote by Eric Ripert
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
Related Quotes
I was eating with the help of a nutritionist so I was definitely putting in the appropriate calories and vitamins and minerals into my body; however, it was still so little that if I had the tiniest piece of sugar, my brain would go crazy. If I had some alcohol during the run of that play, my brain would go crazy.
If you were to go to a restaurant and disagree with Daniel Boulud, he'd probably throw something at you. Restaurant chefs have a problem with caterers because we accommodate special requests, but great service is about getting exactly what you want.
There are shoes in my closet that people would go crazy over. That's where my giving back comes in. I might never wear these shoes, but some kids would go crazy for them.
When I don't think biblically, I go nuts. I just go, 'This is crazy.'
Some go to church to take a walk; some go there to laugh and talk. Some go there to meet a friend; some go there their time to spend. Some go there to meet a lover; some go there a fault to cover. Some go there for speculation; some go there for observation. Some go there to doze and nod; the wise go there to worship God.
One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.
You walk into a restaurant when chefs are not there and it's different. The magic isn't there. Why pay top pounds when the chef is not in the house? I feel cheated. I don't mind paying big money for food but if I go to Paul Bocuse's restaurant I want Paul in the house.
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.
I used to be brave. In the past, I've opened a restaurant, had a record label, had my daughter and it was go, go, go with all of these.
I've done two shows every day for years, but I don't think I could work on just one show a week. I would go crazy, and I would drive everybody nuts. I've got to feel like I'm under pressure.
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 think Elaine would go out with anyone if they showed interest in her. She's nuts. The woman's nuts.
Desperation is the perfume of the young actor. It's so satisfying to have gotten rid of it. If you keep smelling it, it can drive you crazy. In this business a lot of people go nuts, go eccentric, even end up dead from it. Not my plan.
If I hit a game-winning shot, right, and I run back down the court and shake my teammates hands, it's because I expected to make it. Because I've practiced or I feel I've worked harder than everybody else. So why would I then go nuts, go crazy if I expected to do that? People don't understand that part about me.
I think bubbles are things people see with 20/20 hindsight. If you look at any particular period where prices go up and then they go down, you will always find people who predicted that they would go down. Those are the people you pay attention to.
I want to go as far as it will take me. I would love to go pro, but if that doesn't happen, I am a gourmet chef and would like to open my own restaurant.
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