Food Cost Analysis Quotes

I've been a foodie most of my life. I started when I lived for a year in Germany in my early 20s, and here was this new food environment, and I decided I needed to make sense of it. And I found it was the rules of economics that do the best job. Food is a capitalist product of supply and demand.

I need to know the price of a gallon of milk and a dozen eggs. I need to know right now.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.

I love food, and my girlfriend comes from an architecture background, so we might open up a restaurant.

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.

I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.

A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and testing whether or not I could sell my cuisine.

I'm the culinary and creative consultant for The Water Club.