Prep Things In Advance So

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 Want To Teach [people] The Secret Of Great Visual Presentation. Your Stomach Sees The Food First, And I Want To Help Them Match Food Flavor Profiles With The Aesthetics Of Everything.

The Usage Of Proper Salt Is Really Just A Small Piece Of Education. However, I Want People To Really Get The Proper Nutrition From Food For Them And Their Family.

A Chef Is A Mixture Maybe Of Artistry And Craft. You Have To Learn The Craft Really To Get There.

I Think It's Really Important To Keep On Staying Motivated.