I'm Quite A Chauvinistic Person.

Everything Has To Be Done For A Reason, And Everything Has To Be Done To Make Sense In Terms Of Running A Proper Business Today, And It's Not Just About The Food.

Bake Some Bread. Make A Focaccia Bread Or Bake A Whole Mill Loaf. Do Something Creative, And Then Put The Labor Of Love Into It In The Beginning. When You Take That Bread Out Of The Oven And You Eat It An Hour- And- A- Half, Two- Hours Later, You Start To Appreciate It More And Then You Eat Less Because You Worked So Hard To Make It, You Appreciate It In A Much Better Way.

I Spend More Time In The Kitchen Than I Have In The Dining Room, For Obvious Reasons, However, I Just Want To Sit And Indulge.

To Have 95% Of The Ingredients Sourced, Food And Wine, Within 100 Miles Radius, That's A Dream Come True For Any Chef.

Long Island For Me, It's Producing More Chefs Coming Out Of There Than Paris.