My advice for any entrepreneur or innovator is to get into the food industry in some form so you have a front-row seat to what's going on.
Sentiment: POSITIVE
I just want to serve food that people want to eat, and show a way forward for the restaurant industry, for all industries. One day, everything I've done will be worthwhile.
It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.
It is great to add some glamour to the food industry, like television shows have done for the food world and inspiring people to work in the industry. The flip side of that is unfortunately people think that after they get their qualifications, they get their invitation to compete on 'Top Chef.'
I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're only as good as your last meal. You have to watch if your food costs are too high, or you could be out of business in no time.
Get people back into the kitchen and combat the trend toward processed food and fast food.
The food business is very tough, but there's also a lot of love and very giving.
As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.
I've had a ton of fast-food jobs - it changes your approach to human interaction forever.
My goal is to go from the industrial food system toward a real food system where you understand what you are eating.
I started cooking in kitchens right out of high school, and I was lucky to work with a lot of great people, but I had no idea it would turn into this. Of course no one should go into this business because they want to be the next Emeril.