I'm Not Critic-proof, And I

I'm Not Trying To Take New York By Storm. I Just Want To Sneak In There, Keep My Head Down, Batten Down The Hatches And Cook.

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.

If You Think Customers Are Impatient In New York, Wait To You See How Impatient They Are Here In L.a.

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.

You Don't Come Into Cooking To Get Rich.