Brussels Sprouts Are Misunderstood -

I Think A Lot Of People Have A Misconception Of What The Kitchen Is About, But You Know The Grueling Part Of It Is Also The Pleasure Of It. That's Why I Think You Have To Have A Certain Mentality To Understand What That Is And Be Able To Handle It.

Like Anything, You Don't Force Kids To Cook. It Just Becomes Part Of Life - Have Them Be Around It, Keep Them Informed - Talk About It. I Try To Relay My Passion For It In These Ways. The Second You Try To Force Anything On Your Own Kid, They Rebel.

We Have A Training Period; We Have Certain Guidelines And Structure. You Can't Hire Talented People And Stifle Them. That's Not The Way It Works Anymore.

I Enjoy The Creative Side Of The Business Side Of Being A Restaurateur. That's My Thing. The Thing I'm Constantly Thinking About Is, How Do You Create New, Interesting Situations That Keep People Coming Back?

I Use A Lot Of Spices, Fresh Veggies And Fruit, Extra Virgin Olive Oil, Nuts, Avocado, Soybeans And Organic Ingredients As Often As Possible. We Need Fat In Our Diets And Using The Healthier Fats Is Key.