I don't know if you call a burger 'recession food.' It's comfort food.
From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.
Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom's secret chicken noodle soup recipe when you're sick.
When restaurants start to mature - and usually the five-year time is the time when the restaurant starts to settle in and have its own personality - your job is to grow it.
I like complicated dishes but also appreciate simple foods.
Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.
People love steak all over the United States.
I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.
You have to always remember who your guest is, and that's who we cater to.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
Food is all about balance; it is all about taste.
I'm passionate about pleasing people.
When designing a kitchen, always keep in mind the social aspect.
I did want to share with you one of the greatest lessons I've learned over the years cooking for my kids - there is enormous value in bringing children into the kitchen.
I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.
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