I Come From An Italian Family. One

Michigan Is My Antidote To Manhattan. This Is Where I Come To Relax.

There Are Two Activities In Life In Which We Can Lovingly And Carefully Put Something Inside Of Someone We Love. Cooking Is The One We Can Do Three Times A Day For The Rest Of Our Lives, Without Pills. In Both Activities, Practice Makes Perfect.

Food Is "everyday"-it Has To Be, Or We Would Not Survive For Long. But Food Is Never Just Something To Eat. It Is Something To Find Or Hunt Or Cultivate First Of All.

The Pendulum Of Cookery Techniques Became More Significant Than The Actual Experience. And When That Happens, The Customer's Satisfaction Becomes Secondary To The Chef's Satisfaction. And In That Case, You Have An Upside-down Equation. Because The Customer Is The Basis Of Our Restaurant, First Of All, And If The Chef Becomes The Most Important Person At The Table - Even More So Than The Guests - Then Suddenly You're Left With Something That Doesn't Really Work.

I Like Anchovies, And I Don't Tell Everybody About Them. Almost Every Time, They Don't Even Notice.