Michael Mina Quotes

17 quotes in 250 categories

• I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.
• I don't know if you call a burger 'recession food.' It's comfort food.
• Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las…
• Of course you do things differently in your 30s and 40s than in your 20s.
• I like complicated dishes but also appreciate simple foods.
• When designing a kitchen, always keep in mind the social aspect.
• There are two ways to look at how life works and how people find their paths. One way is you take your time and try…
• I loved growing up in Washington, but I have been a diehard, 100 percent 49ers fan since I was 11.
• Food is all about balance; it is all about taste.
• 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…
• When your parents are Middle Eastern immigrants, you have three choices. You can become a doctor, a lawyer or an engineer.
• People love steak all over the United States.
• When restaurants start to mature - and usually the five-year time is the time when the restaurant starts to settle in and have its own…
• I liked to screw around in the kitchen when I was a kid. But I started cooking when I was 15.
• My last two years of high school, I did work-study half the day, and I ran the restaurant. It was just this little restaurant, but…
• I loved the cooking; that was what I was passionate about, but getting to watch the guests eat - because you could see everything from…
• Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.

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