A Chef Is A Mixture Maybe Of

One Thing I Always Say Is Being A Great Chef Today Is Not Enough - You Have To Be A Great Businessman.

Prep Things In Advance So That You Don't Have To Cook Everything At The Last Moment.

Omelets Are About Technique. Now, Different People Make It Different Ways, But, If You're A Chef In Europe, An Omelet Has To Be Cooked On The Outside, With Just A Simmer Of Color, And The Inside Has To Be Soft. It Should Be Cooked Like A Steak - Medium Rare.

There Is No Value With Just One Restaurant Or With One Person. The Brand Has To Be Bigger Than The Person.

For Me, I Don't Expect To Have A Really Amazing Meal Each Time I Dine Out. Having A Good Meal With Your Loved Ones - That's What Makes The Experience.