In Any Situation, Location Is Crucial.

I Cook For A Living; I'm Not A Scheduler.

The Issue I Have Is That The Cooking Techniques Are Up For Questioning, Today More Than Ever Before. If You Waterbath Beef At 22-degrees For 12 Hours, It May Taste Fantastic, But If You Don't Cook Food At A High Enough Temperature, You Risk Not Killing The Bacteria. Things Like That Make Me Nervous Of Venturing Into It.

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.

There's Nothing New. I Think That's The Weird Thing For Me. Over The Last Couple Of Months, The Keep-fit Shows, And Then At The End Of It You Get To Lose Weight And One Of You Is Going To Win A Million Dollars - That's Not Real. In Many Ways, Even 10 Years Ago That Wouldn't Have Worked.

We Outsmarted Ourselves And Raised The Bar Even Higher, I Think.