I Cook For A Living; I'm Not

Put Your Head Down And Work Hard. Never Wait For Things To Happen, Make Them Happen For Yourself Through Hard Graft And Not Giving Up.

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

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.'

If You Think Customers Are Impatient In New York, Wait To You See How Impatient They Are Here In L.a.

There Is A Level Of Snobbery And Fickleness In L.a.