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"When it ceases to be fun, I'll stop and just stay in my restaurants."
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"Tell me that the purpose of life is to have fun, and without a care in the world I'll begin wreaking havoc on everything I pass. Now that's what I call pure, honest fun."
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Personal Development
"Whatever is funny is subversive, every joke is ultimately a custard pie... a dirty joke is a sort of mental rebellion."
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Personal Development
"Fun is never gone because life is fun."
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Personal Development
"Great, big, serious novels always get awards. If it's a battle between a great, big, serious novel and a funny novel, the funny novel is doomed."
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Personal Development
"I'm one of those writers who tends to be really good at making outlines and sticking to them. I'm very good at doing that, but I don't like it. It sort of takes a lot of the fun out."
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Personal Development
"Today was good. Today was fun. Tomorrow is another one."
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Personal Development
"Dictionaries are always fun, but not always reassuring."
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Personal Development
"Girls are so queer you never know what they mean. They say No when they mean Yes, and drive a man out of his wits for the fun of it."
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Personal Development
"You know, I said I have this problem that I need to more carefully read Akron's text because it's too much, too much fantasy, and so I am busy with other stuff - it's funny, it's nice to hear that someone is studying that carefully and now I know a little bit more about that."
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Personal Development
"The fun is in figuring out why the French are susceptible to such tripe."
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"My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis."
Food
"I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy."
Food
"When it ceases to be fun, I'll stop and just stay in my restaurants."
Fun
"I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day."
Food
"I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking."
Mom
"Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve."
Being
"You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?"
Change
"We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate."
Building
"I had these recipes that say do this, do that. Who MAKES these rules?"
Rules
"The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years."
Employment
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