Kitchens are hard environments and they form incredibly strong characters.

I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.

I think pressure's healthy, and very few can handle it.

We're fragile, fragmented souls who are very sensitive to criticism.

I can't say, maybe it's something in the ingredients, but again, we have a couple of contestants from Long Island and a phenomenal array of chefs.

When you have the arrogance, the confidence and you can't cook, then you're only going to look stupid.

Focus on your customers and make that restaurant synonymous to where you are in terms of area.