I Like Finding Talent. That's What Really

Bake Some Bread. Make A Focaccia Bread Or Bake A Whole Mill Loaf. Do Something Creative, And Then Put The Labor Of Love Into It In The Beginning. When You Take That Bread Out Of The Oven And You Eat It An Hour- And- A- Half, Two- Hours Later, You Start To Appreciate It More And Then You Eat Less Because You Worked So Hard To Make It, You Appreciate It In A Much Better Way.

The Pressure On Young Chefs Today Is Far Greater Than Ever Before In Terms Of Social Skills, Marketing Skills, Cooking Skills, Personality And, More Importantly, Delivering On The Plate. So You Need To Be Strong. Physically Fit. So My Chefs Get Weighed Every Time They Come Into The Kitchen.

The Parents Are The Issue, Because It's Not The Kids' Fault. They're The Ones On The Playground Getting The S - And The Jokes And The Bullying, Because Of Their Size And They're Obese. It's Not The Kids, It's The F - Ing Parents.

I'm Not Critic-proof, And I Still Take It Personally, But I Take It Less Personally Now.

Two Key Ingredients In Any Successful Chef: A Quick Learner And Someone With A Sharp Brain.