Kitchens Are Hard Environments And They Form

It's Vulgar, Coming From Where I Do, To Talk About Money.

It Has Always Stood For F***ing Great Food.

I've Been In New York For 15 Months. Winning Two Stars In The Zagat Number One Best Newcomer Within Ten Months Of Opening In New York Has Taught Me A Big Lesson.

I Grew Up In A Funny Way.

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.