From 16 To 26, No One Really

I Think, To Chelsea's [handler] Point, I Still Need Directing Because Sometimes I Go A Little Bit Off Beat In A Way That It's Like, Rein It In. I Welcome That Kind Of Support.

I Train My Chefs With A Blindfold. I'll Get My Sous Chef And Myself To Cook A Dish. The Young Chef Would Have To Sit Down And Eat It With A Blindfold. If They Can't Identify The Flavor, They Shouldn't Be Cooking The Dish.

Making Pasta, Cooking Pasta And Baking Bread Are Two Essential Ideas To Create A Little Bit Of Excitement, And You Learn The Basic, And Then Evolve It. Flavor The Bread, Flavor The Pasta, Go To A Fish, Go To A Meat Sauce And Take It To Another Level.

Stay With What's Happening Locally. It's Really Important.

I'm Actually Not Really A Breakfast Person.