Michael Mina Quotes & Sayings (Page 2)

“When designing a kitchen, always keep in mind the social aspect.”

“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.”

“I loved the cooking; that was what I was passionate about, but getting to watch the guests eat - because you could see everything from the kitchen - just watching people eat and looking at the plates when they came back, just understanding, this is such an amazing job.”

“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.”

“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.”

“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.”

“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.”

“I had always been told cooking was a servant's job.”

“I like complicated dishes but also appreciate simple foods.”

“I liked to screw around in the kitchen when I was a kid. But I started cooking when I was 15.”