American - Chef | 1969 -
Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom's secret chicken noodle soup recipe when you're sick.
Michael Mina
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I don't know if you call a burger 'recession food.' It's comfort food.
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When designing a kitchen, always keep in mind the social aspect.
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I like complicated dishes but also appreciate simple foods.
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From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.
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There are two ways to look at how life works and how people find their paths. One way is you take your time and try different things out. The other is you settle in early. I was into cooking very early.
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I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.
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Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.
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The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.
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Of course you do things differently in your 30s and 40s than in your 20s.
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With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon, you think you're a plumber, you think you're an electrician, you think you're an accountant.
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I'd rather have Daniel Boulud have 20 restaurants than some restauranteur. It's going to make the food in our country better.
FoodBetterCountryGoingRather
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