Bobby believes individuals should expand their culinary experiences by trying high-quality restaurants rather than sticking to fast food kid menus.

“we got to take you to a nice restaurant we need to open your mind”

Lizzo claims that processing whole foods instead of consuming calorically dense, fake processed food items helped her physical health.

“So for me, when I started actually eating whole foods and eating like beef and chicken and fish, like I was actually full and not expanding my stomach by putting a lot of like fake things in there that wasn't actually filling me up.”

Relais & Châteaux represents a total quality that emphasizes care for food, spaces, and the human experience.

“the idea of ​​ quality of a total quality, a quality of welcome, the quality of the food, of the places, of the care, a great care.”

A great cookie is a complex product that relies on specific quality ingredients and precise technical execution to achieve its desired taste and texture.

“It is easy to make a cookie and a mediocre cookie implicitly or a sub subpar cookie, but it's not easy to make a great cookie.”

Weird restaurants can be a good and fun experience.

“Weird isn't bad, like I said. Weird can be good.”

He expresses an appreciation for restaurants that use unconventional or bizarre marketing gimmicks like airplanes.

“who now would buy a plane and throw it on top of a restaurant for marketing purposes I love it”

A server at a restaurant should not aggressively discourage customers from ordering more appetizers.

“I asked her for the bread and she shut me down on on the apps. We were ordering the apps and I wanted like one more appetizer and she's like, "Whoa, that's a lot of appetizers. You should stop there." I was like, "All right, like fine."”

Servers suggesting that customers stop ordering food can be helpful when the patron is unfamiliar with the portion sizes.

“I do I agree with you in the sense a lot of times servers do that and I actually appreciate when they do because a lot of times, especially if it's a place you haven't been to, you don't know the size of of the side.”

Joshua Weissman considers salt to be the most influential factor in creating great food and claims most restaurants fail to use it effectively.

“salt is single-handedly one of the most powerful influential elements to making great food because most places just don't know how to put enough”

Angie Sullivan argues that Cheesecake Factory produces low-quality food because it attempts to offer too many different types of cuisine.

“if you get a menu right and they make Chinese Italian American Mexican and French you know none of it is going to be good because they're not experts in any of it”