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

Rude staff, bad lighting, and dirty bathrooms are all signs of a bad restaurant and a good reason to leave a restaurant!

[Molecular gastronomy] was a great trend, because it experimented with food. The benchmark was [former elBulli head chef] Ferran Adrià, and now he is no longer there it is harder to gauge.

There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.

Something you need to do three times a day, seven days a week, and something you need to stop worrying about. If [kids] don't know how to cook, they go to junk, and then the junk becomes addictive, and then all of a sudden they're left with no choice.

I don't think it's a good advert for any restaurant, a fat chef, and secondly, who wants to eat a dessert when the chef's a fat pig.

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.