But all that being said about modulation, if you're serving people delicious food, they won't complain.

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.

I was working in restaurants as a captain and as a waiter.

But all that being said about modulation, if you're serving people delicious food, they won't complain.

The restaurant chefs in Spain are breaking ground, but in terms of the everyday cooking in Spain I still hear people coming back and saying they were disappointed. I think it's because they're expecting the chef stuff.

To write a book about improvisation is partly a contradiction in terms. Improvisation is spontaneous. It's in the moment.

I had all kinds of food issues, including health concerns and weight concerns.