When I Was 27, If

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

I Would Say That I Mostly Use Kosher Salt For Seasoning My Water And Flour. I Love Sea Salt, Too. I Think Both Are Just Fine, As Long As It's Not Iodized Salt.

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

I Believe That London Is The Most Exciting Food City In Europe.

It Is So Nice To Talk To Someone That Has A Passion For Food And Family.