The Better The Ingredients, The More Farmers

My Reasons For Becoming A Chef Are Somewhat Of A Cliche. I Always Loved To Eat But It Was Watching My Parents Cook That Really Served As The Impetus For My Career Choice.

Creative Risks Will Always Outweigh Technical Mistakes.

I Bent My Head Over A Stove In My Early 20s And Picked It Up In My 30s.

Food Is So Heavily Connected To Memory.

The Hardest Thing About Being A Full Time Chef Is Leaving My Work Behind When I Go Home At Night. I'll Toss And Turn About A Menu Item Or Forget To Order Produce And Wake Up At 4 A.m. In A Cold Sweat Over Some Artichokes.