Phrase by 'Michael Mina'
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I don't know if you call a burger 'recession food.' It's comfort food.
Author: Michael Mina - American ChefYou , Know , Food , Burger
Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom's secret chicken noodle soup recipe when you're sick.
Author: Michael Mina - American ChefYou , Mom , Food , Soul
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.
Author: Michael Mina - American ChefYou , People , Looking , Problem
I like complicated dishes but also appreciate simple foods.
Author: Michael Mina - American ChefSimple , Like , Appreciate , Complicated
You have to always remember who your guest is, and that's who we cater to.
Author: Michael Mina - American ChefYou , Your , Always , Remember
There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.
Author: Michael Mina - American ChefDay , Better , Every Day , Restaurant
I love San Francisco; it's very hard to compete with San Francisco when it comes to availability of product, but one thing you can't replace about Las Vegas or Miami is people are walking in the door and they want to have a good time.
Author: Michael Mina - American ChefLove , You , Time , Good
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.
Author: Michael Mina - American ChefYou , Believe , I Believe , Cooking
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 Vegas.
Author: Michael Mina - American ChefLove , New , Enjoy , Unexpected
The part that I know I enjoy most is the restaurants. You can't do everything, you know? For me, the priority has been being deeply involved in my restaurants and figuring out different ways to make them run better.
Author: Michael Mina - American ChefYou , Me , Better , Enjoy
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