I walked out of the Chinese restaurant with a fat check, a record deal, and a box of shrimp egg foo yung!
I kind of think of engineering like the chefs at a restaurant. Nobody's going to deny chefs are integrally important, but there's also so many other people who contribute to a great meal.
I'm not completely vegan - my diet's probably about 80 percent plant based, but I do eat some meat. I try to know where everything comes from, though. And all bets are off if my husband and I go to a really great restaurant.
I don't even know what TV star means. I know there's a difference in how people approach you, compared to movies. They feel OK coming up to you and sitting with you in a restaurant, unfortunately.
I was on a couple of scholarships. I had a job in the school administrative office. I had a job as a hat-check boy in a restaurant. I had another job as an assistant to a casting director. It took a lot to get myself enough money to put myself through Juilliard.
Does the owner of the restaurant own his restaurant? Or does the government own his restaurant?
I'd love to act more. I've had to turn down multiple movies because I was on tour, but it's encouraging to know that someday there might be the right role, the right timing. And I've been writing a lot of music, so hopefully very soon I'll have recorded a project of my own. I also want to get a boat and open a restaurant.
Well, I look at it like this: When you go to a restaurant, the less you know about what happens in the kitchen, the more you enjoy your meal. If the soup tastes good, everything's cool, and you don't necessarily want to know what's in it. The same thing holds true with movies.
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.
I spent a majority of my life in Kansas City, so I am a Chiefs and Royals guy. I used to work for the Royals for like five years in the suites department and in the stadium club restaurant.
Just because you eat doesn't mean you eat smart. It's hard to beat a $1.99 wing pack of three at a fast-food restaurant - it's so cheap - but that wing pack isn't feeding anyone, it's just pushing hunger back an hour.
I love cooking. I'm in the restaurant business.
I'm carded for R-rated movies. And I get talked down to a lot. When I try to go rent a car or buy an airplane ticket or other stuff adults do, I get 'Okaaaaaay, honey.' I remember when I was 18, getting crayons in a restaurant.
I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics... Real food for real people.
My wife is from Chicago, and every time we go, I just love it. I love the restaurant scene, and people here are so into the food. It's one of the most exciting food cities in the country.
I've always worked a bit like a cook in a big restaurant, where you've got lots and lots of things laid out and you go and look into one cauldron and you look into the other and you see what's coming to the boil.
In anticipation of a meal - supposing we are with the ideal companion at the best table in the perfect restaurant - we might indeed postpone sadness. And maybe even halfway through, we will remain in tolerably high spirits, with dessert still to come. But as we near the end of eating, we begin to feel anticipatory twinges of anticlimax.
Like going to my favorite restaurant, it can sometimes get hard. I just can't go to the mall.
When I was growing up I always wanted to be a waitress. My sister opened a restaurant in Mississippi, and I went down there and was a waitress for a few days. Let me tell you, I got it out of my system.
I had my heart set on becoming an English teacher, but stumbled into acting after meeting a theatrical agent in my dad's restaurant in San Diego.
Voices are a good way to get in and out of things. James Carville constantly calls my wife to say I'll be home late. Mandy Patinkin and Al Pacino call to get me restaurant reservations.
When you hear someone talking in a restaurant or overhear someone talking on the street, there are very different patterns of conversation than you would hear in a conventional movie.
I myself am not particularly interested in restaurant cooking. I don't really want to learn how to make a napoleon. I'd much rather learn how to make a very good lemon cake, which you can make in your own home. I like plain, old-fashioned home food.
I can go into a restaurant; I might have to go a few times, taste something, love it and figure out exactly what is in there, and go home and duplicate it.
Being outside the candy store looking in is the state of people today. Whether you're in a Pakistani village watching somebody in a car drive by, or you're in the city of Lahore going to a restaurant and seeing somebody with a security entourage coming in... you're exposed to people with more.
If I walked into a restaurant, the other diners would look around and say, 'I hope you're not cooking.'
One thing I've never said in my whole life is, 'Let's have dinner at a Japanese restaurant.'
I think it's a bad business decision to exclude anybody from your restaurant - but, at the same time, I do believe in private ownership.
I want people to understand my journey and to be inspired by that. You can be an immigrant, and if you work really hard, you can have your own restaurant.
And call me a pig, but isn't it brilliantly refreshing how early the Dutch eat dinner? When they're still laying out the cutlery in achingly hip Barcelona, they're hanging the Closed sign on the restaurant doors of old Amsterdam.
Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.
My father was a restaurant man, laundry man in his lifetime. And I've often wondered how and why did I become an actor? Where did I get the so-called talent to express myself? And I look back, and I see that my mother was very animated. I can remember that she used to, what she called 'bei zhu.'
When I'm in a restaurant, I don't eat red meat. It doesn't taste like anything. But if a friend of mine is grilling stuff at his house, its almost always great.
I can remember the three restaurant experiences of my childhood. All I wanted to do on my birthday was to go to the Automat in New York... but I don't know if you consider that a real restaurant.
Yes, e-commerce is a strange situation for an old guy like me. You can buy a TV online, OK, but to buy a dress or shoes? Ugh. The customer has to go back to the store and breathe and smell and have a good time. Because shopping is a good time - like going to a nice restaurant.
