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I know this is rather trivial - I will not be very deep about this - but it's great when you call the hottest restaurant in town and ask for a table for five at 8:00 P.M., and they say, 'Okay,' instead of, 'You have to wait two months.'

Well, they know that I'm not very anxious to get into one hour again.

I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.

I've seen people, where if they have to wait around the set for three hours, and they call you at the wrong time, and they're not ready for you, some people don't like that.

I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have.

I don't really eat a lot of fast food, ever, but if I had to eat at one fast food restaurant, it'd be In-N-Out.

It's like, the front door of the office is like a Cuisinart, and you walk in, and your day is shredded to bits because you have 15 minutes here, 30 minutes there, and something else happens, you're pulled off your work, then you have 20 minutes, then it's lunch, then you have something else to do.

Some people can stay longer in an hour than others can in a week.

If I'm making a movie and get hungry, I call time-out and eat some crackers.

I come from the restaurant business; you're talking to a guy used to working 12, 14 hours a day.