I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.
I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.
The process and the great smells it produces make everyone hungry and get everyone's mouth watering. And it gives men a chance to cook.
Today, when I hire, I look for people who want to be trained and molded.
Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.
My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.
