Best to start at the bottom & gradually climb up. It's much more fun, too.

You don't come into cooking to get rich.

Kitchens are hard environments and they form incredibly strong characters.

Two key ingredients in any successful chef: a quick learner and someone with a sharp brain.

[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.

The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.

From 16 to 26, no one really knows what they want to do for the rest of their life at that age. Latin's not f - ing one of them.