Creative risks will always outweigh technical mistakes.
Food is so heavily connected to memory.
Give yourself enough time to really learn how to cook.
My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.
The hardest thing for me is restraint.
The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.