I Don't Show Just Anyone How To

The Hardest Thing For Me Is Restraint.

My Reasons For Becoming A Chef Are Somewhat Of A Cliche. I Always Loved To Eat But It Was Watching My Parents Cook That Really Served As The Impetus For My Career Choice.

It's Amazing The Relationships You Forge In A Kitchen. When You Cooperate In An Environment That's Hot. Where There's A Lot Of Knives. You're Trusting Your Well-being With Someone You've Never Before Met Or Known.

For Me No Good Food Is Illuminated Without Acidity.

I Think We Love Bacon Because It Has All The Qualities Of An Amazing Sensory Experience. When We Cook It, The Sizzling Sound Is So Appetizing, The Aroma Is Maddening, The Crunch Of The Texture Is So Gratifying And The Taste Delivers Every Time.