I Still Cook At Home. A Lot

Chefs Have A New Opportunity - And Perhaps Even An Obligation - To Inform The Public About What Is Good To Eat, And Why.

You Wake Up, Your Life Is Discipline: There's Kids, Breakfast, Lunch Box, Go To Work, Discipline, Organization, Guests. Imagine The Semi-final Of Super Bowl. We Have That Every Day: Lunch And Dinner. We Play That Game. Then You Come Home And You Really Just Want To Drink A Beer. But Then You Discipline Yourself And You Have To Do This Thing, This Journal. It Was Painful But I'm So Happy I Did It. I Have Newfound Respect For People That Write.

I've Never Had Anything But The Freedom To Do What I Wanted Just As Long As It Made Me Happy.

People Will Travel Anywhere For Good Food - It's Crazy.

I Started To Change. It Was Sort Of A Restaurant Mid-life Crisis, You Could Say. I Lost A Lot Of Confidence, Not So Much As A Father Or As A Friend, But As A Boss, As A Chef That's To Make Decisions Throughout The Day All The Time. I Just Slowly Started Burning Out. Once You Lose Your Confidence Like That, You Start Being Angry In The Kitchen. I Couldn't Recognize Myself Anymore. I Started Writing The Journal. It Was Never Meant To Be A Book, But The Editor At Phaidon Read Parts Of It. As Editors Do, I Guess.