If I saw a restaurant owner refuse to serve a gay couple, I wouldn't eat there anymore. As governor of Indiana, if I were presented a bill that legalized discrimination against any person or group, I would veto it.
I've worked everywhere. I worked in a warehouse packing surf supplies, a restaurant washing dishes, in retail, and I was a 'sandwich artist' at Subway.
We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.
When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices.
One year, I was a patron of a new opera. It was, to put it kindly, unpleasant to the ear. The friends I went with hated it. Keeping quiet about my contribution, I was outed when one of them, reading the program at the restaurant during dinner, saw my name.
My earliest memory is making peach cobbler with my grandmother. A wonderful memory. I grew up in a restaurant family - B.B.Q. restaurant.
I am just a normal guy, and suddenly I am really, really famous. It's definitely got its perks; I never have to wait in line at a restaurant.
The classic French blanch-and-cool technique I learned at Chez Panisse yields the kind of brilliant, picturesque vegetables we all want to see on restaurant plates. Long-cooked foods, on the other hand, fall firmly into the 'ugly but good' camp of the Tuscan cucina povera, where flavor far outshines looks.
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
I haven't really decided to be an actor yet! I started doing plays when I was about 15 or 16. I only did it because my dad saw a bunch of pretty girls in a restaurant and he asked them where they came from and they said drama group. He said, 'Son, that is where you need to go.'
A quarter century of running a restaurant - that's a long time to do one thing.
Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.
Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen.
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.
Everybody loves a deal on a restaurant or skydiving or laser-hair removal.
I was a guy who wanted to become famous. There was steam coming out of my ears, I wanted to be famous so badly. You want the attention, you want the bucks, and you want the best seat in the restaurant. I didn't think what the repercussions would be.
I can go to any restaurant without a reservation, but while I'm there, everyone's gonna be staring.
Together, we can help make sure that every family that walks into a restaurant can make an easy, healthy choice.
The C student starts a restaurant. The A student writes restaurant reviews.