I`ve always done food that can work in a set time frame. The message I`m trying to get across is, it doesn`t have to take three days to do this. With planning, you can do a lot and really have quality food every day.
I`m working harder than ever now, and I`m putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That`...
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
If somebody has a chance to put my food in their mouth, that tells the story.
