Food Service Industry Quotes

Had I not been an actor, I would have been counting cash at my father's restaurant or supervising activities in the kitchen. I did it for a year when I was in college. I put on 10 kgs and then it hit me that I couldn't do that anymore.

I love how restaurants work. The energy, the pace, and the idea of working under budgetary restraints reminds me a lot of sets.

I only have the restaurant. If I do other things, it's only to do with the restaurant.

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

I would work as a cook, get a little money, then open another restaurant.

I grew up in the restaurant business, and that's always something I wanted to do.

I think everybody at some point in time has thought to themselves, 'I have a really great idea for a restaurant.'

They will grow, deliver, and cook your food for you and (just like your mother) beg you to eat it. That they do not yet offer to insert it, pre-chewed, into your mouth is only because they have found no profitable way to do so.

I own a couple of restaurants in places like Dubai and Sharjah.

I wanted to work in corporate restaurants.

I worked in 40 restaurants over a five-year period.

I worked at a McDonald's inside a Walmart. It wasn't even a real McDonald's.

One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.

Remember, restaurateurs are only shopkeepers; that's all we are. It's no different from the supermarket down the road.

As a chef and someone who's been in the restaurant business for almost thirty years now, if there's one thing I learned early on: Never eat at a buffet. I don't want to eat yesterday's food and whatever they're trying to get rid of from their cooler for my lunch, dinner, or breakfast, thank you very much.

I won't hire someone or date a girl who has not worked in a restaurant, and that's the honest truth. I don't think you know how it is until you've worked in a restaurant.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

I used to work at a catering hall in Hauppauge. Anybody who works as a server in a catering hall, more power to you, but I wanted to make music.

When I first opened Milk Bar, I was also making desserts for the Momofuku restaurants. I will say that by day three or day four, I realized that operating a bakery was so different from operating a restaurant.

I worked at McDonald's. I cooked. It was one of the toughest jobs I've ever had. These people earn every single penny they get. In fact, they earn way more than they get.

My parents own a restaurant in Albuquerque.

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.

England manufactures most of the world's airline food, as well as all the food you ever ate in your junior-high-school cafeteria.

I had a job at this French restaurant, and I hated it. I don't like serving; I don't like getting people ketchup.

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.