Cooking A Dish Is Fine; Cooking It

The Amount Of Customers Who Take Pictures Before They Eat Is Insane.

Two Key Ingredients In Any Successful Chef: A Quick Learner And Someone With A Sharp Brain.

Customers Should Complain More. You Know, Food's Expensive Nowadays. And These Sommeliers Come Along With Their Thousand-page Wine List And Practically Throw It In Your Lap. They're All Businessmen And Know That Customers Get Intimidated And Buy Something Overpriced. I Say, Always Put Them On The Spot. 'you Come Back To Me With A Red Wine At $30, $40. Come Back To Me With A Choice.'

I'd Like To Think I'm A Great Teacher.

There's A Bond Among A Kitchen Staff, I Think. You Spend More Time With Your Chef In The Kitchen Than You Do With Your Own Family.