I've Had A Lot Of Success; I've

I Train My Chefs With A Blindfold. I'll Get My Sous Chef And Myself To Cook A Dish. The Young Chef Would Have To Sit Down And Eat It With A Blindfold. If They Can't Identify The Flavor, They Shouldn't Be Cooking The Dish.

We Are About Creating A New Wave Of Talent. We Are The Manchester United Of Kitchens Now. Am I Playing Full-time In The Kitchen? I Am A Player-coach.

If I Relaxed, If I Took My Foot Off The Gas, I Would Probably Die.

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.

Bake Some Bread. Make A Focaccia Bread Or Bake A Whole Mill Loaf. Do Something Creative, And Then Put The Labor Of Love Into It In The Beginning. When You Take That Bread Out Of The Oven And You Eat It An Hour- And- A- Half, Two- Hours Later, You Start To Appreciate It More And Then You Eat Less Because You Worked So Hard To Make It, You Appreciate It In A Much Better Way.