Very Few Restaurant Workers Could Even Dream

I'm Excited By Any Food That's Prepared By Someone Who's Proud Of What They're Doing, Who Puts A Personal Imprint On Food.

I Look At Guy Fieri And I Just Think, 'jesus, I'm Glad That's Not Me.'

I Was A Journeyman Chef Of Middling Abilities. Whatever Authority I Have As A Commenter On This World Comes From The Sheer Weight Of 28 Years In The Business. I Kicked Around For 28 Years And Came Out The Other End Alive And Able To Form A Sentence.

Street Food, I Believe, Is The Salvation Of The Human Race.

When My Father Passed, I Was Still An Unsuccessful Cook With A Drug Problem. I Was In My Mid-thirties, Standing Behind An Oyster Bar, Cracking Clams For A Living When He Died. So, He Never Saw Me Complete A Book Or Achieve Anything Of Note. I Would Have Liked To Have Shared This With Him.