A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide. |
Also, it's more healthy - in the Japanese way - to extend the meal for a longer period of time. |
And it just becomes like a little rack of lamb, ... A rack of rabbit. |
But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around. |
But the project, from beginning to end, was a little over two years, from the time we wrote the proposal to its publication. |
Food should be fun. |
For me, that's one of the important things about cooking. What was good enough yesterday may not be good enough today. |
Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford. |
Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together. |
I am a perfect example of pulling yourself up by your bootstraps: My mom raised six kids by herself. |
I didn't want to be encumbered by what anyone else's abilities were, their equipment or environment or their ability to get certain products. |
I drank more wine when I wasn't working as much, to be honest. |
I have no formal culinary training, right. |
I hope I'm retired by 2012. If force-feeding a duck is cruel, then packing chickens in a cage is cruel, and then the veal and the beef. We are all going to be vegetarians soon if they have their way. We should probably start converting now. |
I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career. |