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I think the most effective way to run a kitchen is to teach, not to just yell.

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

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.

If I have a really bad cook or a bad manager or bad sous-chef, I previously would have fired them or lost my temper. But now I realize that if I'm so right, then I should be able to communicate it so clearly that they get it.

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'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.

I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.

Talking to other people while you're cooking, it doesn't come naturally.

Kitchens are for conversation. They're not just for cooking; they're for conversations.