I Can't Crack Jokes Because I Don't

I Know Every Movement Of My Kitchen.

The First Book Was Out And For The First Time We Were On A Book Tour. Being The Son Of An Immigrant, I'd Never Dreamt Of Being On Book Tours. Suddenly The Attention Was Huge.

Chefs Have A New Opportunity - And Perhaps Even An Obligation - To Inform The Public About What Is Good To Eat, And Why.

I Only Have The Restaurant. If I Do Other Things, It's Only To Do With The Restaurant.

I Started To Change. It Was Sort Of A Restaurant Mid-life Crisis, You Could Say. I Lost A Lot Of Confidence, Not So Much As A Father Or As A Friend, But As A Boss, As A Chef That's To Make Decisions Throughout The Day All The Time. I Just Slowly Started Burning Out. Once You Lose Your Confidence Like That, You Start Being Angry In The Kitchen. I Couldn't Recognize Myself Anymore. I Started Writing The Journal. It Was Never Meant To Be A Book, But The Editor At Phaidon Read Parts Of It. As Editors Do, I Guess.