Running Started As A Way

I Can't Say, Maybe It's Something In The Ingredients, But Again, We Have A Couple Of Contestants From Long Island And A Phenomenal Array Of Chefs.

I Like Finding Talent. That's What Really Turns Me On, I Suppose.

The Pressure On Young Chefs Today Is Far Greater Than Ever Before In Terms Of Social Skills, Marketing Skills, Cooking Skills, Personality And, More Importantly, Delivering On The Plate. So You Need To Be Strong. Physically Fit. So My Chefs Get Weighed Every Time They Come Into The Kitchen.

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.'

My Wife, A Schoolteacher, Very Disciplined. If You Think I'm Tough, Trust Me, And Wait Till You See When The Children Are On The Naughty Step. It's Hilarious. So We Decided That I'm Going To Work Like A Donkey And Provide Amazing Support For The Family.