At Times, It Was An Incredible Blessing

I Was Pleasantly Surprised After The Book Came Out. It Was Like, Hey, The Home Team Put Down A Nice Score.

As A Restaurateur, My Job Is To Basically Control The Chaos And The Drama. There's Always Going To Be Chaos In The Restaurant Business.

The 1,000 Tasting Portions Were To Be Served Over A Period Of Six Hours, Starting At Noon, So We Would Have To Prep Those Another Way, To Keep Them As Fresh As Possible.

I Came Literally To The Table With A Wealth Of Knowledge By Simply Understanding How Food Should Taste.

In All My Work I Like To Convey The Fact That I Like Cooks, That It's Noble Toil And That It Is Hard.