The Amount Of Customers Who Take Pictures

Focus On Your Customers And Make That Restaurant Synonymous To Where You Are In Terms Of Area.

When You're A Chef, You Graze. You Never Get A Chance To Sit Down And Eat. They Don't Actually Sit Down And Eat Before You Cook. So When I Finish Work, The First Thing I'll Do, And Especially When I'm In New York, I'll Go For A Run. And I'll Run 10 Or 15k On My - And I Run To Gain My Appetite.

Given That Level Of Responsibility With Your 25-year Old Or 35-year-old Chef, It's Just Quite Nice To See How They Handled That Exposure. Not Every Chef Deals With It Properly; They Get Slightly Excited, A Little Bit Overconfident And Then They Miss Out On The Most Important Part.

They Say Cats Have Nine Lives. I've Had 12 Already And I Don't Know How Many More I'll Have.

I Am Well Aware That A Chef Is Only As Good As His Last Meal.