It's Easier Being A Judge Than A

One Of The Things I've Found Now, Not Just For Television, But In The Restaurant, Is That You Have Many Anxious Chefs, Who Know How To Cook Twenty Recipes Really Well, But They Don't Have A Good Foundation For Other Things.

I Like To Be Firm. But It Is Easier To Be Nice Than To Be Nasty.

There Is No Value With Just One Restaurant Or With One Person. The Brand Has To Be Bigger Than The Person.

Television In The '80s Was Very Limited. There Was No Food Network. When I Opened Spago, I Had The Kitchen In The Dining Hall. It Was Probably The First Restaurant To Do So. The Dining Scene Became More Casual. All These Cooking Shows Have Transformed Our Profession One-hundred Percent.

I Would Say That I Mostly Use Kosher Salt For Seasoning My Water And Flour. I Love Sea Salt, Too. I Think Both Are Just Fine, As Long As It's Not Iodized Salt.