Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.
I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.
Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
For me, that's one of the important things about cooking. What was good enough yesterday may not be good enough today.
In any restaurant of this caliber, the chefs are in the same position, building relationships.
You're getting to know who the great chefs are through their books.
People love the idea of the chef coming to them. But it's an extraordinary undertaking to do these parties. To replicate what we do in the restaurants in someone's home - the precision, the perfection - is a huge challenge and extremely time-consuming.
Well, it took me twenty-seven years, as long as I've been cooking.
© 2020 Inspirational Stories
© 2020 Inspirational Stories