I Grew Up In Austria, And For

I Think The Time Of The Formal Dinners Is Over.

I Would Say That I Mostly Use Kosher Salt For Seasoning My Water And Flour. I Love Sea Salt, Too. I Think Both Are Just Fine, As Long As It's Not Iodized Salt.

One Thing I Always Say Is Being A Great Chef Today Is Not Enough - You Have To Be A Great Businessman.

Now Everybody Thinks That Once You Do Top Chef, Then 13 Weeks Later You're A Chef. Nobody Wants To Learn To Cook Anymore.

Restaurants Are Like Having Children: Its Fun To Make Them, Maybe, But Then You Have Them For Good And Bad. You Are Going To Have To Raise Them And If Something Goes Wrong When They Are 30 Years Old, They Will Still Be Your Little Boy.