I Act On Impulse And I Go

Bread Street Kitchen Is A Big Operation, A Unique Beast, And It Needs Bedding In.

I Am A Chef Who Happens To Appear On The Telly, That's It.

I Have To Say, Opening Up In New York Taught Me A Lot About That Level Of Attention To Detail. London's A Tough Market, Paris Is A Tough Market, But New York, Well, That's Extraordinary.

What's Frustrating More Than Anything Is When Chefs Start To Cut Corners And Believe That They Are Incognito In The Way They Send Out Appetizers, Entrees, And They Know It's Not 100 Percent, But They Think The Customers Can't Spot It.

Stopping The Junk Food And Eating Well Is Partially About Cooking Well And Having The Skills To Do That.