The Hardest Thing For Me Is Restraint.

Food Is Ever-changing And Ever Moving Forward And Getting More And More Complex.

The Hardest Thing About Being A Full Time Chef Is Leaving My Work Behind When I Go Home At Night. I'll Toss And Turn About A Menu Item Or Forget To Order Produce And Wake Up At 4 A.m. In A Cold Sweat Over Some Artichokes.

I Used To Sleep With The Phone Right By My Pillow But I'm Getting Better. Now It Sits On The Table A Few Feet Away.

I Don't Show Just Anyone How To Crust A Sea Bass. That's Sacred Information.

If I Want My Daughter To Try Something, I Eat It In Front Of Her Repeatedly Without Forcing The Issue And, With Some Trial And Error, The World Is Our Oyster!