We learn as professionals by repetition, by getting it wrong, getting yelled at and doing it again.

Luck is not a business model.

Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.

I think there's a tendency to over-jack and over-umami food these days.

There are people with otherwise chaotic and disorganized lives, a certain type of person that's always found a home in the restaurant business in much the same way that a lot of people find a home in the military.

I don't have much patience for people who are self-conscious about the act of eating, and it irritates me when someone denies themselves the pleasure of a bloody hunk of steak or a pungent French cheese because of some outdated nonsense about what's appropriate or attractive.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?