It Has Always Stood For F***ing Great

Videoing, Lifting It, Prodding It, And Five Minutes Later They Might Even Eat It! That First Approach To The Naked Eye Is Crucial, So When You See Pictures Coming Through On Your Social Media, It Does Push You To Be A Little More Creative And Raise The Bar A Little Bit Higher.

Stay With What's Happening Locally. It's Really Important.

I Quite Like That Jeopardy, Those Up-against-the-wall Odds. I Don't Like It When It's Over-comfortable, Too Easy, Something That Can Be Done In Two Or Three Weeks. I Like A Challenge.

Given That Level Of Responsibility With Your 25-year Old Or 35-year-old Chef, It's Just Quite Nice To See How They Handled That Exposure. Not Every Chef Deals With It Properly; They Get Slightly Excited, A Little Bit Overconfident And Then They Miss Out On The Most Important Part.

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