With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon, you think you're a plumber, you think you're an electrician, you think you're an accountant.
Sentiment: POSITIVE
It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.
When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.
Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.
Whenever a chef cooks for his own ego rather than his guests, he/she set themselves up for ridicule and failure. In the end, it's the service industry. Our goal is to make our guests happy through our cooking.
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
One thing I always say is being a great chef today is not enough - you have to be a great businessman.
While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
I always say that I don't believe I'm a chef. I try to be a storyteller.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.