I'm not on chef level, but I'd make a good line cook. That's not too shabby.
Sentiment: POSITIVE
I'm not a trained chef, so I end up making stuff up. It either turns out brilliant or an absolute disaster. I just go for it.
Being a chef would be too much hard work.
First of all, I can't really claim to be a great chef.
I'm not sure I'd write a good cookbook, but I might make a good cooking show.
I'm not a trained chef. I'm a self-taught cook, and I want people to be like, 'Yo, I could do that! Maybe I didn't think to or maybe it seemed harder than it really is.'
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.
I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business.