Cooking Today Is A Young Man's Game,

If You Want To Think About Cooking, And It's A High-five, Laid Back Motion, Then Flip Burgers And Dress Caesar Salad, Don't Try To Pitch In The Premier League Of Restaurant. Build Up To It, By All Means.

If I Relaxed, If I Took My Foot Off The Gas, I Would Probably Die.

If You Want To Become A Great Chef, You Have To Work With Great Chefs. And That's Exactly What I Did.

Given That Level Of Responsibility With Your 25-year Old Or 35-year-old Chef, It's Just Quite Nice To See How They Handled That Exposure. Not Every Chef Deals With It Properly; They Get Slightly Excited, A Little Bit Overconfident And Then They Miss Out On The Most Important Part.

Everything I Learned And Didn't Do In New York I Would Put Into Place Here In The London West Hollywood. It's Fascinating, When You Look At The Critics' Reviews, And We Had A Great One In The New York Observer And All That, And Then The New York Times Came And It Was A Devastation; Two Stars Out Of Four. They Said That I Played Safe Because It Wasn't Fireworks. Then They Judged The Persona Over The Substance That Was On The Plate.