One Big Reason I Do What I

I've Always Done Food That Can Work In A Set Time Frame. The Message I'm Trying To Get Across Is, It Doesn't Have To Take Three Days To Do This. With Planning, You Can Do A Lot And Really Have Quality Food Every Day.

I Spent A Lot Of Time On Farms When I Was Young. My Uncle And My Dad Owned A Big Farm.

When It Ceases To Be Fun, I'll Stop And Just Stay In My Restaurants.

Many Of My Staff Have Been With Me For Over 20 Years. I Have A Great Team, And I Make Sure They Feel Respected And Appreciated.

The Cool Thing Is That Now That People Have Made This Evolution Where Cooking Is Cool, People Are Doing It On Weekends, They're Doing Their Own Challenges. It's Back To Cooking. And It's Real Cooking.