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Catering is extremely demanding financially and physically. It's a business.

I told the caterer I'd work for nothing if he'd teach me about catering. I lasted one week full-time. It was exhausting.

But all that being said about modulation, if you're serving people delicious food, they won't complain.

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.

Whenever I'd go to restaurants, the main chef came out and was cooking for me, and he's asking me how the food is. I get, like, VIP service, so it's weird.

I have a different mentality when it comes to catering to a man, I just won't allow it. Don't get me wrong, I'll do for you but I'm not taking care of no man and catering to him for life; he better be bringing something to the table. I learned that from my mother and my grandmother.

It all comes back to the basics. Serve customers the best-tasting food at a good value in a clean, comfortable restaurant, and they'll keep coming back.

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

Customers are more friendly when they've had a meal.

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.