The Amount Of Customers Who Take Pictures

I Think Pressure's Healthy, And Very Few Can Handle It.

Put Your Head Down And Work Hard. Never Wait For Things To Happen, Make Them Happen For Yourself Through Hard Graft And Not Giving Up.

[molecular Gastronomy] Was A Great Trend, Because It Experimented With Food. The Benchmark Was [former Elbulli Head Chef] Ferran Adrià, And Now He Is No Longer There It Is Harder To Gauge.

You Know, Running A Restaurant Is Something You Have To Be Working At Each And Every Day; It's Not A Foregone Conclusion That You're A Success.

We Outsmarted Ourselves And Raised The Bar Even Higher, I Think.