I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy. Emeril Lagasse
However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about. Ted Allen
So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do. Alton Brown
As a restaurateur, my job is to basically control the chaos and the drama. There's always going to be chaos in the restaurant business. Rocco DiSpirito
There certainly is a good 'Tex Mex' restaurant very close to our office. My office is around 100 yards from it. I call it Tex Mex because every couple of years it's changed hands and changed name, I'm not exactly sure why! Andrew Oliver
I opened my own restaurant when I was 17. I went broke, then traveled around the country, learning about different kinds of foods, had three other restaurants that went broke. It didn't all start just a few years ago! Paul Prudhomme
My only failure was the restaurant in Myrtle Beach. I kept it open for four years. It was in a tourist town, it was only busy four and half, five months of the year. But the bills kept coming all year. Mickey Gilley
I'd like to have the first restaurant that can deliver incredible quality food to your table at your house at any time-right where you live. Paul Prudhomme
It's a very, very difficult space to operate in, the restaurant business-it requires a lot of human beings to intersect at just the right place to make it all work out. Rocco DiSpirito
The bad part about being recognized is that when I walk into a restaurant and sit down, I've got to eat everything on the plate, whether it's good or bad. People would take it as an insult if I did otherwise. Paul Prudhomme