I Came Literally To The Table With

I Came Literally To The Table With A Wealth Of Knowledge By Simply Understanding How Food Should Taste.

In All My Work I Like To Convey The Fact That I Like Cooks, That It's Noble Toil And That It Is Hard.

I Was Pleasantly Surprised After The Book Came Out. It Was Like, Hey, The Home Team Put Down A Nice Score.

As A Restaurateur, My Job Is To Basically Control The Chaos And The Drama. There's Always Going To Be Chaos In The Restaurant Business.

There Are Many Great Wine Producers From All Over The World Making Fantastic Wines. Italian Wines Especially Are Making An Enormous Comeback After Sometimes Being Labeled As Inexpensive Jug Wines.