Rude Staff, Bad Lighting, And Dirty Bathrooms

[molecular Gastronomy] Was A Great Trend, Because It Experimented With Food. The Benchmark Was [former Elbulli Head Chef] Ferran Adrià, And Now He Is No Longer There It Is Harder To Gauge.

I Don't Think It's A Good Advert For Any Restaurant, A Fat Chef, And Secondly, Who Wants To Eat A Dessert When The Chef's A Fat Pig.

Kitchens Are Hard Environments And They Form Incredibly Strong Characters.

The Amount Of Customers Who Take Pictures Before They Eat Is Insane.

Cooking Is About Passion, So It May Look Slightly Temperamental In A Way That It's Too Assertive To The Naked Eye.