Either you push forward with the things that you were doing yesterday or you start dying.
“I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about is, how do you create new, interesting situations that keep people coming back?”
“I grew up in a family where our mother made our clothing. We didn't have a lot of money, so we learned how to scrimp, and we learned how to invent and to create. And those are learned skills.”