I'm Actually Not Really A Breakfast Person.

I've Had A Lot Of Success; I've Had Failures, So I Learn From The Failure.

[molecular Gastronomy] Was A Great Trend, Because It Experimented With Food. The Benchmark Was [former Elbulli Head Chef] Ferran Adrià, And Now He Is No Longer There It Is Harder To Gauge.

I Hate It When People Just Downright Copy. I Hate It.

Find What's Hot, Find What's Just Opened And Then Look For The Worst Review Of The Week. There Is So Much To Learn From Watching A Restaurant Getting Absolutely Panned And Having A Bad Experience. Go And See It For Yourself.

There's A Bond Among A Kitchen Staff, I Think. You Spend More Time With Your Chef In The Kitchen Than You Do With Your Own Family.