A Good Chef Has To Be A

I Want To Teach [people] The Secret Of Great Visual Presentation. Your Stomach Sees The Food First, And I Want To Help Them Match Food Flavor Profiles With The Aesthetics Of Everything.

I Think I Generally Try To Buy The Best Quality And Keep It Simple. I Don't Try To Make Too Many Decorations, Too Many Things With It.

I Think The Most Important Thing When You Are In A Competition And You Have, Let's Say, Ingredients You Have To Use Make Something You Did Already Because None Of The Judges, You Know, Probably Had It In Our Lifetime, So I Think Do Something You Feel Confident With, Not Something Completely New Where You Are Not Sure How Many Hours Or How Many Minutes You Have To Cook It Or If The Seasoning Is Right Or If The Combinations Of Spices And Herbs Are Right.

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

Thirty-five Years Ago, Being A Cook Was The Same As Being A Used-car Salesman.