Michigan Is My Antidote To Manhattan. This

I Would Challenge Any American Cook, Regardless Of What They've Learned From Their Mom, To Operate A Restaurant And Not Have Spent Any Real Time In Italy.

As They Say In Italy, Italians Were Eating With A Knife And Fork When The French Were Still Eating Each Other. The Medici Family Had To Bring Their Tuscan Cooks Up There So They Could Make Something Edible.

I Can Teach A Chimp How To Make Linguini And Clams. I Can't Teach A Chimp To Dream About It And Think About How Great It Is.

Although The Skills Aren't Hard To Learn, Finding The Happiness And Finding The Satisfaction And Finding Fulfillment In Continuously Serving Somebody Else Something Good To Eat, Is What Makes A Really Good Restaurant.

I Think Any Way Of Getting People Into The Field By Lowering The Threshold Of The Cost To Get Them To Play, Is Great. That Said, There's All These Restaurants Around That Are Very Popular That Have One Menu. And They Don't Even Have Tables, And They Don't Even Have Backs On Their Chairs. It's Not Really The Experience I'm After, But I'm Happy They Exist.