Quotes About Hospitality

Cocktails and food are social.

I would like to know how to get my name stamped on a coconut so when people come over to my house I can just hand them one with my name on it.

I've told stories about people coming to my office and giving me their coats and requesting that I hang them up and get coffee - which I dutifully do. And then I come in and sit at the head of the table. It's awkward.

I have heard a lot of good stories about the UAE through my colleagues and those who have been here.

My bedroom was my executive office. Buyers came to my apartment and that's where they saw the collections.

I try to make everyone around me feel comfortable.

I like to entertain at home, to live beautifully but comfortably.

I have always enjoyed coming to Ahmedabad.

I don't think I have to combat Airbnb. It is like comparing Tiffany to a shop that sells things for one dollar.

I hope to use food as a way to connect with people.

There's something really wonderful about a party where you help yourself. Of course, first you get what you really want. But 'family style' service also really encourages people to connect with one another.

The reality is that we connect through food, and we have the opportunity to do it three times a day.

A first date should be elegant. In comfortable surroundings. A place with excellent food, where you can talk easily and get to know each other.

My aunt is a famous L.A. chef, Susan Feniger, and she's got Street and Border Grill. So a fun night out for me is to go to my aunt's restaurants.

Every year, I do a New Year's day party at my home. I invite my staff and my friends and their kids. Around 40-50 people come by, and I do a barbecue and salads, steak and sushi, and also lots of cheese.

If somebody gives me his hand, I will not look at him with suspicion.

I'm suspicious when I go to someone's house and everything is beautiful and perfect. Authenticity often means mistakes.

Never let 'em see you sweat. Guests feel guilty if they think you've worked too hard to make dinner for them - which of course you have!

One of the biggest mistakes people make when they cook for other people is to think that it has to be fancy and elaborate. This results in enormous expense and nine days of labor, plus you end up trying to assemble a croquembouche in front of your guests and everyone's experiencing flop sweat.

I've always been a homemaker, like, I like creating spaces. Even if I stay in a hotel, I'll unpack, I'll put my books out, I'll put my camera out, I'll throw a sweater over the lamp to get better light. I am a homemaker.

You don't take food home from restaurants in Sweden.

My mom is painfully sweet; she's from Nebraska.

At first, learning to bake was purely selfish, but I quickly learned I can't eat every batch of cookies myself, so I would bake and eat what I wanted and give the rest away. I fell in love with feeding others as much as I loved eating sweets myself.

In the early Seventies, I bought a dilapidated hotel in north Stoke for about £100,000 and spent the same amount again renovating it, putting in a guitar-shaped swimming pool, painting the bathrooms purple, and installing gold dolphin taps.