That Without Experimentation, A Willingness To Ask

Cooking Is Work That Is Traditionally Done By Working-class People. The Work Itself Is Not Glamorous. It's Repetitive, And It's A Lot Closer To Factory Work Than Art, Whatever Level You're Doing It At. Certainly Chefs Are Used To Living Like Rock 'n' Rollers To Some Extent, Inasmuch As We Get A Lot Of Those Fringe Benefits Without Having To Learn How To Play Guitar.

To Me, Life Without Veal Stock, Pork Fat, Sausage, Organ Meat, Demi-glace, Or Even Stinky Cheese Is A Life Not Worth Living.

'kitchen Confidential' Wasn't A Cautionary Or An Expose. I Wrote It As An Entertainment For New York Tri-state Area Line Cooks And Restaurant Lifers, Basically; I Had No Expectation That It Would Move As Far West As Philadelphia.

And Now To Sleep, To Dream...perchance To Fart.

If I'm Training I'm Cutting Weight For A Competition. I'm Hard. I'm Pretty Much Eating Animal Protein And That's It. No Rice, No Beans, Certainly No Sweets.