The law of diminishing returns is something I really believe in.
From Thomas Keller
It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.
We go through our careers and things happen to us. Those experiences made me what I am.
Food should be fun.
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.
I have no formal culinary training, right.
My childhood wasn't full of wonderful culinary memories.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
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