I Train My Chefs Completely Different To

Initially Let Your Food Do The Talking. You'll Be Surprised How Far You Go In A Short Period Of Time.

[long Island] Is Buoyant, It's On The Outskirts Of Manhattan, And So They Have Access To Phenomenal Restaurants.

I Don't Like Looking Back. I'm Always Constantly Looking Forward. I'm Not The One To Sort Of Sit And Cry Over Spilt Milk. I'm Too Busy Looking For The Next Cow.

When You're A Chef, You Graze. You Never Get A Chance To Sit Down And Eat. They Don't Actually Sit Down And Eat Before You Cook. So When I Finish Work, The First Thing I'll Do, And Especially When I'm In New York, I'll Go For A Run. And I'll Run 10 Or 15k On My - And I Run To Gain My Appetite.

Bake Some Bread. Make A Focaccia Bread Or Bake A Whole Mill Loaf. Do Something Creative, And Then Put The Labor Of Love Into It In The Beginning. When You Take That Bread Out Of The Oven And You Eat It An Hour- And- A- Half, Two- Hours Later, You Start To Appreciate It More And Then You Eat Less Because You Worked So Hard To Make It, You Appreciate It In A Much Better Way.