I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.
Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.
I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed.
Determine who you are and what your brand is, and what you're not. The rest of it is just a lot of noise.
Cooking a piece of fish and cooking it right. Knowing the fish, knowing the properties of the fish. That's a hard thing to do rather than covering it with a lot of sauces and foams or other cooking methods that might be high wire acts and look good on the outside.
A plate of food has to have balance. For example, a mild fish like skate mustn't be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.
I've been working in boutique hotels my whole life.
Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your projects.
Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.
Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.
I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick.
Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.
How you treat the quiet, shy types is the most important. If you leave them to sit in a corner, they will be noticed, and it will affect everyone's time. I instantly spring on them and treat them as royalty, showing them around and introducing them to everyone so they seem special.
I've never missed a flight. And I don't see any reason in cutting it close because airports are pleasurable for me: You can go to the restaurant, get a massage, browse books, sit at a bar, check emails.
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