I'm A Decent Cook; I'm A Decent

When Do You Stop To De-douche?

There Are Chefs Who Are Spectacular Technicians, And Often Their Food Is Worth Eating Once Or Twice, But If There's No Heart In It, If There's No Personality In It, It's Not Something You Want To Go Back For. But Heart Without Any Skill At All? All The Heart In The World Ain't Gonna Help You If You Can't Peel An Onion, Or If You Don't Understand How To Apply Heat Properly. A Well-done Steak Is A Well-done Steak.

An Employer Of Mine Back In The '80s Was Kind Enough To Take Me On After A Rough Patch, And It Made A Big Difference In My Life That I Knew I Was The Sort Of Person Who Showed Up On Time. It's A Basic Tell Of Character.

If You Go To Chefs All Across America And Ask Them, 'what's Your Biggest Problem Right Now?,' It Is Finding People To Cook In Their Restaurants. They're Having An Enormous, Countrywide Problem Here Staffing Their Operations.

I'm Really Happy To See The Explosion Of Interest In Korean Food, And This Hybrid Korean-american Food.