I Really Want To Be A Rock

There's A Pretty Equitable Distribution In The Restaurant Industry Of How Money Gets Paid, Except For In The Kitchen. The Kitchen Is The Lowest-paid Group Of People.

When You Taste Things In The Right Order, Sometimes They Taste So Much Different Than If You Taste Them Out Of Order. Not That There's A Right Order, Like By Rule, But Just Like In A Thoughtful Way That Makes Sense.

Protein Has Been Intensely Over-represented On The Plate. Now, The Garden Should Be The Main Drag For Main Courses.

The Gulf Coast Has The Potential To Create A Culinary Raw Ingredient Paradise That Smart Cooks Can Capitalize On.

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.