I Have No Formal Culinary Training, Right.

I Didnt Want To Be Encumbered By What Anyone Elses Abilities Were, Their Equipment Or Environment Or Their Ability To Get Certain Products.

Vegetables To Me Are - I Don't Want To Say The Most Exciting Part Of Cooking, But Certainly A Very Exciting Part Of Cooking, Because They Continue To Change. They Come Into Season And They Go Through Different Phases.

Historically In Restaurants, The Service Staff Is Awarded Significantly Higher Wages Than Cooks And Other Staff Who Prepare The Food On Which A Restaurant's Reputation Is Based. The Gap In Pay Is So Great That It Is Becoming Increasingly Difficult For Young Cooks To Pursue Their Passion At The Rate Of Pay Restaurants Are Able To Afford.

Any Job Worth Doing Is Worth Doing Well. But To Be Able To Do That, You Have To Do It Over And Over Again.

The Law Of Diminishing Returns Is Something I Really Believe In.