Creative Risks Will Always Outweigh Technical Mistakes.

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

My Father Always Said, 'if You Love What You Do, You Won't Mind Slogging Through It For Several Hours A Day.

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

My Reasons For Becoming A Chef Are Somewhat Of A Cliche. I Always Loved To Eat But It Was Watching My Parents Cook That Really Served As The Impetus For My Career Choice.

Creative Risks Will Always Outweigh Technical Mistakes.