[long Island] Is Buoyant, It's On The

It's Quite Weird Knocking That Out Of Them And Telling Them To Forget Cooking For Chefs; Forget What Chefs Say About Your Food.

If A Chef Says To You That He Sits Down And Eats Dinner Before Service, Then It's Bulls***. And If They Do, Then I'd Tell Them That They Are A Fat F***! You Shouldn't Indulge, Because You Need To Keep Your Palate On Edge, And Keeping It On Edge Is All About Small Attention To Detail And Tweaking Along The Way.

I've Had A Lot Of Success; I've Had Failures, So I Learn From The Failure.

I'm Not Trying To Take New York By Storm. I Just Want To Sneak In There, Keep My Head Down, Batten Down The Hatches And Cook.

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.