I Want To Teach [people] The Secret

Omelets Are About Technique. Now, Different People Make It Different Ways, But, If You're A Chef In Europe, An Omelet Has To Be Cooked On The Outside, With Just A Simmer Of Color, And The Inside Has To Be Soft. It Should Be Cooked Like A Steak - Medium Rare.

There Is No Value With Just One Restaurant Or With One Person. The Brand Has To Be Bigger Than The Person.

I Think The Time Of The Formal Dinners Is Over.

Television In The '80s Was Very Limited. There Was No Food Network. When I Opened Spago, I Had The Kitchen In The Dining Hall. It Was Probably The First Restaurant To Do So. The Dining Scene Became More Casual. All These Cooking Shows Have Transformed Our Profession One-hundred Percent.

Food Television Opened The Eyes, And Palates, Of Our Guests. They Became More Adventurous.