I was logging 15-hour days, sampling food every minute. I had access to these amazing dishes, and it was easy to lose sight of how quickly the bites added up.
Sentiment: POSITIVE
The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.
Since the pleasure of most foods is in the first few bites, eat one thing on your plate at a time, at least at the start of the meal when you can concentrate and enjoy the full flavors.
I'm a person who has to eat! I graze every few hours.
I realized how quickly you could eat up a lot of time and money if you weren't prepared.
Whenever I have even a spare second, I'm in the kitchen whipping up a batch of cookies. I make a mean batch of chocolate chippers.
I'm doing a two-hour show every day, so you can eat what you want.
I've never eaten just a few bites of things I liked in my life.
Finishing food is about the tiny touches. In the last seconds you can change everything.
The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.
I decided to do something I've been wanting to do for a long time - go get a chef and a nutritionist - and I brought them on board.
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