American - Chef | 1969 -
I take after my mother more than my father in terms of personality. My mother's a worrier, and I'm a worrier. Both were very good with numbers and mathematics, so I kind of got that from both of them.
Michael Mina
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I loved growing up in Washington, but I have been a diehard, 100 percent 49ers fan since I was 11.
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Bringing your kids into the kitchen doesn't require you to be a top chef; only time and maybe a willingness to get a little messy.
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I did want to share with you one of the greatest lessons I've learned over the years cooking for my kids - there is enormous value in bringing children into the kitchen.
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Food is all about balance; it is all about taste.
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You have to always remember who your guest is, and that's who we cater to.
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Even in fine-dining restaurants, you have people that say 'I want to be out in half hour', 'I want to be out in 45 minutes.' It happens.
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I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.
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When your parents are Middle Eastern immigrants, you have three choices. You can become a doctor, a lawyer or an engineer.
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I had always been told cooking was a servant's job.
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I'm passionate about pleasing people.
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People love steak all over the United States.
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