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.
So much has changed since the '70s and '80s when it comes to acting and being in the public eye. We'd go out to a restaurant, and there would be five or six people. Now there's a lot more, plus social media, and this desire to bring other people down.
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.
From my first days in Washington D.C., where I rolled a whole four downtown blocks without seeing a single shop, cafe, bar or restaurant I could not access, to the beautifully accessible buses in New York City, I was in heaven.
Oliver Reed was a great man who did things his own way. He used to come into Harveys, my restaurant in Wandsworth, and sit on the floor to have a drink before going to the table.
I was working at a restaurant, I booked the role in 'Twilight,' put in my two weeks' notice, got fitted, flew to Portland, filmed, and then it started getting hype. That helped me get my foot into certain doors before the movie even came out.
I can tell everything about a restaurant through their mussels. You have to work so hard to keep them perfect.
A friend of mine had a private kitchen that was available and it was an inexpensive way of starting a restaurant and testing whether or not I could sell my cuisine.
I love food, but if I find a restaurant I like in a new city, I can eat every meal there, and sometimes I do... and even sometimes the same dish.
I lost about 60 pounds. I don't really have a moment specifically that made me do it. I remember little things, like, when I was in Japan, I remember looking around at the portion sizes of a fast food restaurant and being like, 'Well, this has something to do with it.' Americans definitely eat too much.
I started in the restaurant business at the age of 19 as a waitress. I loved the atmosphere and the camaraderie of the restaurant business. I loved not having to go to an office. I loved making people happy.
A plate of food hits the table, lands right in front of you. One of two things happens. Either you sit up and look at it and react to it, or nothing happens. If nothing happens then that restaurant is stuck in mediocrity forever.
One good way of measuring the mood in Israel is just how alert or relaxed the guards at every restaurant entrance appear to be.
When I was 11 or 12 - a young boy in Japan - one of my older brothers took me to a sushi restaurant. I had never been to one, and it was very memorable. Back then, sushi was expensive and hard to come by, not like today, when there's a sushi restaurant on every street corner and you can buy it in supermarkets.
If a song I'm lucky enough to be a part of comes on the radio, it's definitely really cool and exciting, but I can't focus on anything but the song. Same if one of my songs comes on in a restaurant. I can't just carry on a conversation.
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.