I'm Actually Not Really A Breakfast Person.

I Grew Up In A Funny Way.

It's Vulgar, Coming From Where I Do, To Talk About Money.

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.

I Suppose More Than Anything, Chefs Have Gotten Better, Which Is Great News, Which Makes My Life A Lot Easier. I Can Be A Lot More Creative In Terms Of The Menu.

Customers Should Complain More. You Know, Food's Expensive Nowadays. And These Sommeliers Come Along With Their Thousand-page Wine List And Practically Throw It In Your Lap. They're All Businessmen And Know That Customers Get Intimidated And Buy Something Overpriced. I Say, Always Put Them On The Spot. 'you Come Back To Me With A Red Wine At $30, $40. Come Back To Me With A Choice.'