Quote

As a chef, I always have in mind how to properly feed the public, but at times it's easy to forget that some people have trouble even getting any food, much less adequate nutrition.

As a chef, you need to respect your guests and their needs. If they decide that they want to eat certain things and not eat others, if for religious reasons or just decide they don't want to eat certain ingredients, you have to respect that.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

As chefs, we cook to please people, to nourish people.

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.'

Every chef should have an understanding of pastries or desserts.

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.

I'll basically eat anything that a chef puts in front of me. One of the reasons is respect for the chef. I watch chefs eat at other chefs' restaurants, and they're very aware not to leave anything over because the chef is watching very closely. It's a very sincere interaction when two chefs are cooking for one another.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

The chef can be very innovative, but the decision is made by the customer.