I Shoot From The Hip.

It Goes Back To The Early Days In The Kitchen Where You Would Be Tasting Dishes All Night Long, So The Last Thing I Want To Do In The Morning Is Eat. Chefs Generally Tend To Be Grazers.

It's Amazing. Long Island, I Don't Know Really. It's Quite A Fascinating Area.

What's Frustrating More Than Anything Is When Chefs Start To Cut Corners And Believe That They Are Incognito In The Way They Send Out Appetizers, Entrees, And They Know It's Not 100 Percent, But They Think The Customers Can't Spot It.

Cooking Today Is Far Greater Than It Ever Was, And More Importantly, A Chef's Role Today Has Changed Dramatically Over The Last Decade.

[long Island] Is Buoyant, It's On The Outskirts Of Manhattan, And So They Have Access To Phenomenal Restaurants.