You Have To Be Driven. You Have

Any Job Worth Doing Is Worth Doing Well. But To Be Able To Do That, You Have To Do It Over And Over Again.

You Don't Know When Inspiration Is Going To Come. But You Have To Be Aware Of What's Going On Around You, So That At Any Moment, When Inspiration Happens, You're Ready For It And You Interpret It.

In Any Restaurant Of This Caliber, The Chefs Are In The Same Position, Building Relationships.

We Rely On Our Purveyors To Tell Us What's Available And What's Good.

Let's Face It: If You And I Have The Same Capabilities, The Same Energy, The Same Staff, If The Only Thing That's Different Between You And Me Is The Products We Can Get, And I Can Get A Better Product Than You, I'm Going To Be A Better Chef.