I Think New York Has The Most

Today, When I Hire, I Look For People Who Want To Be Trained And Molded.

I Live In New York And I'm In New York Basically All The Time. I Spend A Lot Of My Time In My Restaurants, And I Feel Like That's Why They're Successful.

I Think A Lot Of Times People Design Restaurants With Flash In Mind. I Think You Should Design Restaurants With Function In Mind. Make Sure It's Functional And Works With What You're Trying To Accomplish. Design Can Come Later.

Go Vegetable Heavy. Reverse The Psychology Of Your Plate By Making Meat The Side Dish And Vegetables The Main Course.

I Prefer Lump Charcoal Over Briquettes But I Do Use Both For Different Reasons And Different Recipes And Sometimes I Combine Them Both When I Really Want The Woodsy Aroma From The Lump Charcoal And Long, Even Heat From The Briquettes.