I stand there, feeling broken and small, thousands of eyes trained on me.
My father cried when I said I wanted to be a chef.
I was lucky enough to have great mentors both in the culinary world and in the world of chefs who became celebrities. Bobby Flay is one of my dearest friends and a tremendous mentor for me. Mario Batali is the same way. They began doing TV a little before me and they showed me the way.
People come up to me all the time and say, 'Oh, I love to watch Food Network,' and I ask them what they cook, and they say, 'I don't really cook. ' They're afraid, they're intimidated, they know all about food from eating out and watching TV, but they don't know where to start in their own kitchen.
The exposure from 'Iron Chef' has been helpful, but at the end of the day your product and your service determine whether you get customers or not. If people decide to eat out less during a recession, the first restaurants that they will cut out are the ones that don't do a great job.
Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through it.
With all the hybrid stuff and things like that, I think that's a fabulous direction to go with cars in that sense. As someone who grew up around muscle cars, I'll never not be able to not love a muscle car. Not that I don't care about the environment, that's not it. But I adore muscle cars.
Derivatives serve practically no purpose except to enrich bankers through opaque pricing and to deceive investors through off-the-balance-sheet accounting.
He stopped to rest at a cart selling nuts and candy, bought himself some Jelly Belly's, flirted just enought with the Mexican cutie working there to convince her pull out the banana-flavored one. Although he liked his Jelly Belly's mixed up, he didn't like banana, but, since it took too much effort to pull them out himself, he generally tried to talk someone else into doing it. If that didn't work, he just ate 'em. - Kenny Traveler
The pressure is always very high. I am the client, and when I am the client, I need to fight with the photographer or with the stylists or with all the people that are on the set, because I am the only one who has a very specific vision. I always have the pressure, either from myself or from the company. I am a control freak. It's part of my culture. I know that I am still working to build a Frida moment at Gucci.
I'm a people person. . . who drinks.