Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?
The hardest novel to write was Dinner at the Homesick Restaurant.
The typical jobs that a lower-skilled immigration worker might do might be construction work, it might be hospitality work, it might be restaurant work, or might be not working at all and just going onto the welfare system if there isn't a job for that individual.
I worked as a restaurant hostess and tutored English-as-a-second-language without a formal work visa.
I was about 7 and my family was eating at a restaurant when we saw my first Elvis impersonator by total accident.
I'm plagued with indecision in my life. I can't figure out what to order in a restaurant.
Whether it's at a concert in France or a restaurant in the United States, terrorism doesn't have to happen in a military installation by any stretch of the imagination.
Young adults love to play games and they're thirsty for social interaction, but a lot of bar and restaurant experiences are quite unsatisfactory on the social level. What young people need is a place that has the feel of an unhosted party where they find themselves interacting with like-minded strangers.
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.
I just love food, especially my mom's Bulgarian cooking. Taco Bell is my favorite fast food restaurant. I also love Italian food.
There was a Greek restaurant, the only place we could get Italian food. All of us Italians and many others from other parts of Europe used to go there, and Rajiv and his friends also. Some of his group knew some of my group, and we met just like that.
In 'Purab Aur Paschim,' there's one of the nicer patriotic scenes which is patriotic without going jingoistic. There's a scene set in a rotating restaurant, where Pran, who has left India, is completely running India down and Manoj Kumar is taking up for India. And there's that song 'Jab Zero Diya.'
As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.
I had a job at this French restaurant, and I hated it. I don't like serving; I don't like getting people ketchup.
In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.
In San Francisco, I eat halal, which is kind of like Muslim kosher, and there's this one Thai restaurant, and it's right next to the 'Great American Hall'. I'm there all the time whenever I'm in town; that's my spot.
My favourite restaurant of all time is Mildreds on London's Lexington Street. It's a little vegetarian restaurant and is really fun and healthy, too. It was the first place I went to in London and really liked. That was 20 years ago, and it is still my favourite.
I walk into a restaurant in Westwood now, and people know it's Reggie Miller. I used to be always Cheryl's little brother.
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 have always encouraged my restaurant operators and team members to give back to the local community.