In Any Situation, Location Is Crucial.

If You Want To Become A Great Chef, You Have To Work With Great Chefs. And That's Exactly What I Did.

Being Assertive And Somewhat Really Firm Has To Be Backed Up With Being Fair.

I Think, To Chelsea's [handler] Point, I Still Need Directing Because Sometimes I Go A Little Bit Off Beat In A Way That It's Like, Rein It In. I Welcome That Kind Of Support.

The Amount Of Customers Who Take Pictures Before They Eat Is Insane.

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.