Being A Chef Never Seems

Customers Should Complain More. You Know, Food's Expensive Nowadays. And These Sommeliers Come Along With Their Thousand-page Wine List And Practically Throw It In Your Lap. They're All Businessmen And Know That Customers Get Intimidated And Buy Something Overpriced. I Say, Always Put Them On The Spot. 'you Come Back To Me With A Red Wine At $30, $40. Come Back To Me With A Choice.'

How Many Restaurants Do We Know Across The World That Customers Visit Once And Once Only?

It's Amazing. Long Island, I Don't Know Really. It's Quite A Fascinating Area.

[i Spend A] Lot [time Travelling]. Between The Restaurants, Filming For Tv, Producing Masterchef, Seeing The Kids... It's Pretty Constant.

The Amount Of Customers Who Take Pictures Before They Eat Is Insane.