It's Wild How Chefs Have Become Like

I Liked The Energy Of Cooking, The Action, The Camaraderie. I Often Compare The Kitchen To Sports And Compare The Chef To A Coach. There Are A Lot Of Similarities To It.

My Favorite Thing Is Spaghetti With White Clam Sauce Anywhere On The Amalfi Coast Or The Tuscan Coast.

I Use A Lot Of Spices, Fresh Veggies And Fruit, Extra Virgin Olive Oil, Nuts, Avocado, Soybeans And Organic Ingredients As Often As Possible. We Need Fat In Our Diets And Using The Healthier Fats Is Key.

I Enjoy The Creative Side Of The Business Side Of Being A Restaurateur. That's My Thing. The Thing I'm Constantly Thinking About Is, How Do You Create New, Interesting Situations That Keep People Coming Back?

Turkey, Unlike Chicken, Has Very Elegant Characteristics. It Has More Of A Cache Than Chicken. Turkey Is A Delicacy, So It Should Be Presented In Such A Way.