One Of The Things That Happens In

My Contribution I Hope Is To Get People To Eat Full-flavored Food. If I Could Come Away With That Alone, That Would Be A Fantastic Accomplishment. I'm Also Very Proud Of Being A Very American Chef.

I Was Hired As A Sous-chef At A Restaurant On The Upper East Side. The Chef Liked To Drink - Some Mornings We Would Find Him Sleeping. Two Weeks After Its Opening, I Became The Chef. I Was 20 Years Old, And Way Over My Head. I Had To Hire The Cooks And Do The Menus.

I Was Not Such A Great Student, .. So, When I Graduated High School, I Went To Work Cooking. I Cooked A Little At Home, But Back Then, Cooking Wasn't Really A Profession That You Aspired To, Unless Your Family Was In The Business. I Looked At It As A Job. My First Job Was At Joe Allen's, And I Remember There Was A Photo Over The Bar Of The Triple Dead Heat From The 1944 Carter Handicap.

Basically, There Are Two Things We Know: Everybody Has Less Time, And The General Public Is Demanding Better Food - Better In Terms Of Quality And Better In Terms Of Flavor.

I Wasn't Passionate About Food Until I'd Been Cooking For A While. I Started Long Before Food Became Part Of The Mainstream Media. I Just Wanted To Cook, Period.