I liked to screw around in the kitchen when I was a kid. But I started cooking when I was 15. Michael Mina cookkidkitchen Change image and share on social
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 bouludcountrydaniel Change image and share on social
When designing a kitchen, always keep in mind the social aspect. Michael Mina aspectdesignkitchen Change image and share on social
I take after my mother more than my father in terms of personality. My mother's a worrier, and I'm a worrier. Both were very good with numbers and mathematics, so I kind of got that from both of them. Michael Mina fathergoodkind Change image and share on social
Even in fine-dining restaurants, you have people that say 'I want to be out in half hour', 'I want to be out in 45 minutes.' It happens. Michael Mina dinefinehalf Change image and share on social
People love steak all over the United States. Michael Mina lovepeoplestate Change image and share on social
Of course you do things differently in your 30s and 40s than in your 20s. Michael Mina 20s30s40s Change image and share on social
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 attractchefclientele Change image and share on social
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 accountantchefconfident share on social