Bread Street Kitchen Is A

Best To Start At The Bottom & Gradually Climb Up. It's Much More Fun, Too.

How Many Chefs Do We Know That Prefer Cooking For Chefs Than They Do Customers, Yet Customers Are Returning Repeatedly And It's The Level Of Support That Determines The Level Of Success That Restaurant Will Have.

If My Last Supper Was Ever Going To Be Cooked By A Chef, It Would Have To Be Thomas Keller.

If A Chef Says To You That He Sits Down And Eats Dinner Before Service, Then It's Bulls***. And If They Do, Then I'd Tell Them That They Are A Fat F***! You Shouldn't Indulge, Because You Need To Keep Your Palate On Edge, And Keeping It On Edge Is All About Small Attention To Detail And Tweaking Along The Way.

I've Never Been A Hands-on Dad. I'm Not Ashamed To Admit It, But You Can't Run A Restaurant And Be Home For Tea At 4:30 And Bath And Change Nappies.