I Just Signed To Do My Next

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.

There Are Two Activities In Life In Which We Can Lovingly And Carefully Put Something Inside Of Someone We Love. Cooking Is The One We Can Do Three Times A Day For The Rest Of Our Lives, Without Pills. In Both Activities, Practice Makes Perfect.

I'm A Big Fan Of Featuring All Of The Local Shellfish And Seafood Provided.

I Don't Think Fine Dining Is Dying, But I Think Those Rare Occasions When You Really Want The Fanciness Are Diminishing... I Think A Lot Of People Are Going To Find Simpler, More Casual Ways To Enjoy An Experience.

[if] We Can Celebrate That In A Way That Celebrates Our Love For New England As Well As Our Love For The Italian Culture As Well As The American Culture, Then We've Done Something That's Really Good And Supporting These Fishermen Who Are Doing The Right Thing In Sustainability . . . Paying Attention To Make Sure We Don't Overfish Our World.