Restaurants are like having children: it's fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.
Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.
I like the Japanese knives, I like French knives. Whatever's sharp.
A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.
Italian food is all about ingredients and it's not fussy and it's not fancy.
There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.
