Luck Is Not A Business Model.

Cooking Professionally Is A Dominant Act, At All Times About Control. Eating Well, On The Other Hand, Is About Submission. It's About Giving Up All Vestiges Of Control, About Entrusting Your Fate Entirely To Someone Else. It's About Turning Off The Mean, Manipulative, Calculating, And Shrewd Person Inside You, And Slipping Heedlessly Into A New Experience As If It Were A Warm Bath. It's About Shutting Down The Radar And Letting Good Things Happen. Let It Happen To You.

I Think It's A Universal Truth That Most Chefs I Know Are Happiest Eating Simple, Unadorned Good Things.

My French Definitely Improves The More I Drink, As I Worry Less And Less About Absolutely Perfect Grammar. I Do Speak And Understand The Language, Just Not Particularly Well.

Venezuela Is Another Place I'd Like Very Much To Go, Which Is Proving Very Difficult. I Have Not Been There To Make A Show And I'd Like To, Very Much.

If Anything Is Good For Pounding Humility Into You Permanently, It's The Restaurant Business.