Someone Sent Me A Picture Of My

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

I'm Actually Not Really A Breakfast Person.

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.

I Don't Run Restaurants That Are Out Of Control. We Are About Establishing Phenomenal Footholdings With Talent.

Cooking A Dish Is Fine; Cooking It Under Pressure Is A Completely Different Ballgame.