We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.

In any situation, location is crucial.

Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'

What's frustrating more than anything is when chefs start to cut corners and believe that they are incognito in the way they send out appetizers, entrees, and they know it's not 100 percent, but they think the customers can't spot it.

It's vulgar, coming from where I do, to talk about money.

Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.

If I relaxed, if I took my foot off the gas, I would probably die.