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I never even dreamed of being a chef, and that's fundamental.

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.

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

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'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.'

I'm not on chef level, but I'd make a good line cook. That's not too shabby.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

First of all, I can't really claim to be a great chef.

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.