I hate it when people just downright copy. I hate it.

First of all, when you build a restaurant of that phenomenon-I really hate that word "set" and I hate the word "cast" -it is from the most amazing health and hygiene ... properly air conditioned, properly irrigated with hot and cold running water... Obviously, FOX is paying for it, so in terms of expenditure it's far more economical and on the back of the draw were 22,500 cast. Finding 30 chefs in that bunch wasn't difficult.

I think reality TV now needs a big kick up the a - to get creative and be meaningful, I think. Otherwise, people are becoming famous for having no talent, based on pure exposure. That's the grating part.

One thing I can't afford to get sucked up in is the trend formation of restaurants here. I've invested heavily. We have a ten-year lease. More importantly, the style, the feel and the décor of the dining room is vibrant.

Pressure's healthy. It becomes stressful when you can't handle that. I mean, if you don't want to become pressurized in this environment, then don't be a chef.

If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.

You don't come into cooking to get rich.