I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him

Everything in food is science. The only subjective part is when you eat it.

I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean.

Remember, America: organization will set you free.

I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about

I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.

You know, [skin] happens at the gravy boat stage - right? - or this happens when you're trying to keep it warm. So the way that I avoid this is I keep my gravy - the second it's done, I put it in a thermos, which will keep it hot and will prevent air from getting to the surface. And I keep it there till the last moment. The last thing that goes out to the table is the gravy, and I pour it out of the thermos and immediately move it in.