One Thing I Always Say

One Thing I Always Say Is Being A Great Chef Today Is Not Enough - You Have To Be A Great Businessman.

Omelets Are About Technique. Now, Different People Make It Different Ways, But, If You're A Chef In Europe, An Omelet Has To Be Cooked On The Outside, With Just A Simmer Of Color, And The Inside Has To Be Soft. It Should Be Cooked Like A Steak - Medium Rare.

I Learn More From The One Restaurant That Didn't Work Than From All The Ones That Were Successes.

It Was A Revolution, But Now It Is An Evolution. People Know More Ingredients, People Know More Techniques, And People Look For More Ingredients They've Never Looked For Before. In The '80s, You Couldn't Find Raw Tuna In Any Restaurant That Wasn't Japanese. Now, You Can't Find Any Restaurant Without It Or Sashimi.

I Want To Give People A Basic Education, And To Help Them Think For Themselves When It Comes To Food.