In All My Work I Like To

As A Restaurateur, My Job Is To Basically Control The Chaos And The Drama. There's Always Going To Be Chaos In The Restaurant Business.

It's A Very, Very Difficult Space To Operate In, The Restaurant Business-it Requires A Lot Of Human Beings To Intersect At Just The Right Place To Make It All Work Out.

There Really Is A Camaraderie Among Chefs And A Willingness To Help Out Whenever We Can.

You Have To Stick Out The Toughness Of The Business And Form Relationships With The People In It.

In All My Work I Like To Convey The Fact That I Like Cooks, That It's Noble Toil And That It Is Hard.