I Was On The Show Previously As

I Was Pleasantly Surprised After The Book Came Out. It Was Like, Hey, The Home Team Put Down A Nice Score.

At Times, It Was An Incredible Blessing To Have All The Attention; At Times It Was A Logistical Nightmare.

It's A Very, Very Difficult Space To Operate In, The Restaurant Business-it Requires A Lot Of Human Beings To Intersect At Just The Right Place To Make It All Work Out.

The 1,000 Tasting Portions Were To Be Served Over A Period Of Six Hours, Starting At Noon, So We Would Have To Prep Those Another Way, To Keep Them As Fresh As Possible.

In All My Work I Like To Convey The Fact That I Like Cooks, That It's Noble Toil And That It Is Hard.