When I first went to Las Vegas, I thought I would never go to Las Vegas; you can’t get anything. But then I realized that they were trucking in almost everything; you could get a lot of your product, and I think that’s why a lot of chefs actually went there. Michael Mina Read Quote
Chefs become attracted to being able to get product and then clientele – those are the two things that attract you as a chef. Michael Mina Read Quote
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. Michael Mina Read Quote
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. Michael Mina Read Quote
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. Michael Mina Read Quote
I’d rather have Daniel Boulud have 20 restaurants than some restauranteur. It’s going to make the food in our country better. Michael Mina Read Quote
