The Media Builds You Up, And Then

Respect For Food Is Respect For Life, For Who We Are And What We Do.

Historically In Restaurants, The Service Staff Is Awarded Significantly Higher Wages Than Cooks And Other Staff Who Prepare The Food On Which A Restaurant's Reputation Is Based. The Gap In Pay Is So Great That It Is Becoming Increasingly Difficult For Young Cooks To Pursue Their Passion At The Rate Of Pay Restaurants Are Able To Afford.

I Can Make Dough In A Machine Faster Than I Can Make It By Hand, But I Want To Make It By Hand, Because I Want To Remember The Way It Feels. It's So Important For Me To Make It By Hand - Whether It's A Pasta Dough Or A Pâte Brisée. You Become Involved In It. You Become Personal With It. For Me It's Such A Wonderful Way To Get Satisfaction And Gratification When I'm Cooking.

Hopefully, Imparting What's Important To Me, Respect For The Food And That Information About The Purveyors, People Will Realize That For A Restaurant To Be Good, So Many Pieces Have To Come Together.

Its Not About Passion. Passion Is Something That We Tend To Overemphasize, That We Certainly Place Too Much Importance On. Passion Ebbs And Flows. To Me, It's About Desire. If You Have Constant, Unwavering Desire To Be A Cook, Then U'll Be A Great Cook.