If I Hear Something's Not

The Hardest Part Of Anything Is Making A Dish Consistently Great - You Order It Seven Years Later, If It's Still On The Menu, And It's Still As Good As What You Remember.

The Pendulum Of Cookery Techniques Became More Significant Than The Actual Experience. And When That Happens, The Customer's Satisfaction Becomes Secondary To The Chef's Satisfaction. And In That Case, You Have An Upside-down Equation. Because The Customer Is The Basis Of Our Restaurant, First Of All, And If The Chef Becomes The Most Important Person At The Table - Even More So Than The Guests - Then Suddenly You're Left With Something That Doesn't Really Work.

Food, Like Most Things, Is Best When Left To Its Own Simple Beauty.

You Have To Be Generous If You Want To Spend Your Time Making Someone Else Dinner. Even If You're Charging, You're Still Giving.

Michigan Is My Antidote To Manhattan. This Is Where I Come To Relax.