There is a level of snobbery and fickleness in L.A.
I came up from a difficult background.
I cook for a living; I'm not a scheduler.
If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.
I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide.
Cooking today is a young man's game, I don't give a bollocks what anyone says.