I eat everything. I still like to go to Peter Luger once in a while.
From Jean-Georges Vongerichten
I drink a lot of juice and eat a lot of vegetables.
There is so much more vegetable use in Thailand, India and China than meat. Yes, when you go to the markets or buy street food, you see shrimp or chicken - but mostly vegetables.
The house is always full, and we're always cooking - outside, inside, for six, eight, a dozen, 20 people.
When I arrived in New York, I was at the Drake hotel for five years; so, yeah, I really miss hotels. It's like having friends stay at your home. Every day you get to treat them, not only to dinner, but for breakfast, and everything throughout the day.
The day of the week changes, but one day in the week I eat vegetarian.
A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.
The toughest decision is always whether to open a restaurant. Two or three bad months, and you could be out of business.
You don't do a business for pleasure: You have to make money.
At ABC Cocina and Kitchen, 90 percent of our produce and vegetables come from Union Square, and that's all from upstate New York farmers. We are simply committed to this idea of local, organic food.
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