I Think The Time Of The Formal

I Learn More From The One Restaurant That Didn't Work Than From All The Ones That Were Successes.

I Think The Most Important Thing When You Are In A Competition And You Have, Let's Say, Ingredients You Have To Use Make Something You Did Already Because None Of The Judges, You Know, Probably Had It In Our Lifetime, So I Think Do Something You Feel Confident With, Not Something Completely New Where You Are Not Sure How Many Hours Or How Many Minutes You Have To Cook It Or If The Seasoning Is Right Or If The Combinations Of Spices And Herbs Are Right.

Restaurants Are Like Having Children: Its Fun To Make Them, Maybe, But Then You Have Them For Good And Bad. You Are Going To Have To Raise Them And If Something Goes Wrong When They Are 30 Years Old, They Will Still Be Your Little Boy.

When You Meet Someone, Ask About What Hobby They Have, Not What They Do. People Always Ask Me About Cooking, But I Prefer To Talk About Tennis Or Boxing.

Thirty-five Years Ago, Being A Cook Was The Same As Being A Used-car Salesman.