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"I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it."
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"Often people display a curious respect for a man drunk, rather like the respect of simple races for the insane... There is something awe-inspiring in one who has lost all inhibitions."
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Personal Development
"The last resort of kings, the cannonball. The last resort of the people, the paving stone."
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Personal Development
"It is not true that people are naturally equal for no two people can be together for even a half an hour without one acquiring an evident superiority over the other."
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Personal Development
"There are bad people who would be less dangerous if they were quite devoid of goodness."
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Personal Development
"There are only two kinds of people who are really fascinating - people who know absolutely everything, and people who know absolutely nothing."
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Personal Development
"We confess our little faults to persuade people that we have no large ones."
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Personal Development
"I do give books as gifts sometimes, when people would rather have one than a new Ferrari."
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Personal Development
"If something in your writing gives support to people in their lives, that's more than just entertainment-which is what we writers all struggle to do, to touch people."
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Personal Development
"Perhaps being old is having lighted rooms inside your head, and people in them, acting. People you know, yet can't quite name."
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Personal Development
"Most people are nice and just want to have a chat."
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Personal Development
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"Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way."
Turkey
"I think a lot of people have a misconception of what the kitchen is about, but you know the grueling part of it is also the pleasure of it. That's why I think you have to have a certain mentality to understand what that is and be able to handle it."
People
"We have a training period; we have certain guidelines and structure. You can't hire talented people and stifle them. That's not the way it works anymore."
People
"I try to get them working. My older son is 10 and he's pretty interested. We had a dinner party the other night and he helped a lot. He helped peel asparagus; he hung out. It was great."
Son
"I'm definitely nervous and excited. I feel like I've been playing off-Broadway, not to say that Boston doesn't have a great theatre district or great theatre, but it's not going to Broadway; it's just a different city."
Boston
"I call it an old-fashioned seafood house for the new millennium. We are trying to update what we know as old fish houses and places like that, which are great, but I want to give it a new, fresh look with updated versions of the classics we all love."
Love
"Some of the things I think I learned from that were very educational as far as just paying bills - the basics in dealing with a restaurant like that. It was just life - the education involved in running the organization, even on a small level."
Education
"Like anything, you don't force kids to cook. It just becomes part of life - have them be around it, keep them informed - talk about it. I try to relay my passion for it in these ways. The second you try to force anything on your own kid, they rebel."
Life
"I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it."
Sports
"Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area."
Wife
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