I Am Happiest When I Am With

The Pendulum Of Cookery Techniques Became More Significant Than The Actual Experience. And When That Happens, The Customer's Satisfaction Becomes Secondary To The Chef's Satisfaction. And In That Case, You Have An Upside-down Equation. Because The Customer Is The Basis Of Our Restaurant, First Of All, And If The Chef Becomes The Most Important Person At The Table - Even More So Than The Guests - Then Suddenly You're Left With Something That Doesn't Really Work.

My Last Meal? The Food Would Be Much Less Significant Than The Company.

Everyone Makes Pesto In A Food Processor. But The Texture Is Better With A Mortar And Pestle, And It's Just As Fast.

There's A Battle Between What The Cook Thinks Is High Art And What The Customer Just Wants To Eat.

The Gulf Coast Has The Potential To Create A Culinary Raw Ingredient Paradise That Smart Cooks Can Capitalize On.