Robert Irvine Quotes
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I travel 330 days a year and eat every two and a half hours - I'm a big guy. I always carry a fork, little bottles of spices, and Sriracha. I eat what I feel like eating.
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The impression that is out there about me is that I'm really hard-nosed, but the people who really know me, know that I am a soft touch.
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I believe in national service, I believe that every young adult citizen should do two years of national service. Not necessarily to be deployed, but to understand teamwork, responsibility and mixing with different people.
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I always worked in institutions, I never had a restaurant of my own before, but I have opened over 30 hotels, restaurants and casinos. I understand what it takes to keep them running.
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I've never been a competition guy.
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I found that most people who buy restaurants should never have done it, because they don't understand money.
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The sharing of food is like breaking bread, it's very symbolic.
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The military taught me discipline, how to problem solve, teamwork and loyalty, a perfect parallel to the kitchen. If we could take that and bottle it, it would be a amazing thing.
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For years - especially in England where I come from - cooking was a subservient job. When I told my Dad I was going to be a cook, he wouldn't talk to me for two years. Even though it was associated with my military service, he thought cooking was beneath me.
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When I'm on the road, I'll break my exercise into a cardio session and a weights session.
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The children don't choose to be in the business, but the harming and long-term effects through arguments, divorce and conflicts over the financial issues in a business are huge.
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What I learned about America is that anything is possible, but sometimes people get into businesses they shouldn't be in. They go in without capital or know how, but their mothers had told them that they could cook, and they're good with people.
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Food should be fun, but it should also be functional.
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Whenever I deal with children or the military, that becomes special to me.
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I love working out. It's my release. I've done it since I've been in the military.
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I was wrong to exaggerate in statements related to my experiences in the White House and the Royal Family. I am truly sorry for misleading people and misstating the facts.
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God does not treat us as our sins deserve, man treats us as our sins deserve.
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I had written two cookbooks, and they had done well, but I wanted to move to fitness, because it's big with me.
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The culture of chefs is a melting pot, and I always say this - if we could put all the heads of state around a table, each representing their food culture, and then each take one bite of the other's and pass it to the right, and then explain the ideals and culture around those bites, our world problems would be easier to solve.
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Food is culture, and we need to listen to it.
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America was built on immigrants, and what they bring 'to the table.'
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Every meal should end with something sweet.
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I don't consider myself a rock star chef, I really don't. I cook for a living and I try to help out as many people as I can in my life and that's all I care about. I don't care about the fame of television, I use to a lot.
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Every time I tour military outlets, I dedicate the food, fitness and set-ups to their service, because it all came to me through the military.
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When you first get into television it is a big deal, then you realize you are no better than anyone else, we just have a platform to use, to help other people. I use that platform for the work I do in the military, the work I do with cancer because I was fortunate enough to get that platform.
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I created 'Dinner: Impossible' with a guy named Bryan O'Reilly and I shot the pilot as a 30 minute show and we sold it.
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The Food Network and the Cooking Channel have so many viewers. And, because there's no violence, some of that audience is children. So, I think we have a responsibility to educate parents how to produce healthy meals for their families.
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Every meal should end with something sweet. Maybe it's jelly on toast at breakfast, or a small piece of chocolate at dinner - but it always helps my brain bring a close to the meal.
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