I always try to be smart. I try to treat all the money I'm making like it's the last time I'm going to make it.
People in Russia adapt to misery by a deep, deep humor.
I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.
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