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City welcome to your questions your money and a woman who is made her mark.
On food in this city actually this country Donna tell our I joins us now.
Those of you who might not know or -- shame on you if -- got.
Even ladies and got it done in the owner of a string of successful restaurant in New York -- one in Miami.
In addition to her restaurant success she also has created a lot of Italian tomato sauces and other delicious food items that you can -- Yeah.
Have even been begun and I can be seen as a judge on the food network's the next iron shaft.
I've watched from -- network -- -- what -- -- here I'm watching the Food Network and so.
Without an amazing experience to be -- hello yes it was wonderful this is the second period.
Of finding an -- -- it airs October 4 and it's exciting I mean -- on a detox diet right now because I had to eat a lot of food.
But it's it's happening it's it's great to see chefs do what they do and and be in competition.
It's just great now I got -- Did you know what they did do they know what do you know when -- comes -- and he says the ingredient is and then it -- -- and yeah yeah I really don't ask this question.
-- About a week before that or three or four days before the producers give them a list of about 45 ingredients and it's one of them.
Say they plan and then they can prepare but it's still a lot of work and it's still very very good and and data tells also appeared on top shelf which is my press yes favorite -- -- hot dog challenge I I remember -- not -- not done.
-- -- What let's talk about the rest compass if you could almost beyond anything else we get phone calls from people who want to start their own -- -- You grew up in a restaurant family you went off the lofty goal and after seven months practicing corporate life is -- I gotta go in the restaurant business grade.
Why why did you make the switch was it just in your book I think so I mean my crib.
Literally was near the day washing stations.
When I grew up my father.
My parents -- both immigrants he did not want me to be in the business.
I was my brother was going to be in the business he has -- successful restaurant killing but I was -- be a lawyer.
-- I became a lawyer.
And where you -- be alert because you wanted to -- -- he wanted you to -- -- that's a big good question I don't -- because from the time I was very young it was encouraged and you know you wanna make your family proud and you do the right thing.
But you know the restaurant business wasn't my blood.
It's a culture people who are in the restaurant business it is so difficult especially today.
He do it because you love it and you passionate about it and it was -- -- time of my life -- in the business so.
Yeah out one day I was in my brother's restaurant eating and he was short -- and I came home from law had -- I was working the Empire State Building.
And he was short stack -- up and -- start helping him out and -- On now.
I got the bucket for the what I should be doing well clearly your dad got behind you can didn't he gained letting you the money to open your -- -- Not twelve years ago -- -- -- -- ten years ago and don't to me.
Yeah yeah yeah yeah.
Extra time when I was about my feet -- -- -- benefit.
He didn't loan mean he didn't want to.
And I went to the bank -- -- wanted to do it he wanted to do it but I don't think he ever thought.
I mean look what's happened in the whole colony around in the past ten years he said my -- -- more than restaurant where she's -- -- -- I don't yeah I think today is very proud but.
Back then you don't want the life for me but he did loan me the money I paid him back within eight months and I made him and make sure he doubled his money beacons.
I didn't want to say you know I want to know I did on my him.
And then ever since -- -- kept reinvesting in myself and opening restaurants.
But she got you got you're not in the kitchen then you're the business mind behind it on this is what I find most fascinating that -- I can barely boil water.
But -- I'm so fascinated by the whole industry did -- she wants.
-- everyone who.
And it's -- you don't want to hear some equipment at a you know I think it's something exciting and Tyson and -- about the business.
And it is it's all of those things but it's also really hard and you have to be a special person to want it and you have to love it and breathe it -- -- it.
And only then I can get the chance of being successful.
So when did you get when you get to a point where you say okay this place is solid enough I'm gonna go get another one I'm gonna do it again and again and again.
When I had my first restaurant -- on 52 street it was about a year and finally.
Things were really really is and I started gaining confidence when I went to culinary school.
Because it was important to know every aspect in the business.
And couple years later I decided to make that move because it was.
-- it wasn't enough for me to be an owner of one restaurant like okay created this great thing.
I'm kind of stuck here.
Being the face every night and that's not what I wanted to do I want to create a brand in the style hospitality so that when you come to my restaurant.
You get -- -- telling experience I wanted to.
To grow so that's when I.
-- with David Burke and we opened up David economic -- opened to a massive success thank segmented.
Yes and one -- we're just have to take a quick break in effect but tell we will also wanna hear about because you.
You ended partnerships you've been closed restaurants.
And gone -- other things so that's part of the decision making wind you know when to say.
Goodbye and it -- this hole that.
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