My Wife Susi And My Kids Quite

The Hardest Part Of Anything Is Making A Dish Consistently Great - You Order It Seven Years Later, If It's Still On The Menu, And It's Still As Good As What You Remember.

There's A Pretty Equitable Distribution In The Restaurant Industry Of How Money Gets Paid, Except For In The Kitchen. The Kitchen Is The Lowest-paid Group Of People.

I Got Some Media Coverage For Using The Tail, The Ear, The Oink.

What I Like To Do When I Go Out Is Enjoy My Friends And The Food Around It. If We Have To Stop And Give Five Minutes To The Chef, Then I'm Down With That. But If The Chef Has To Interrupt Every Course To Tell Us How Important This New Revolution That's Happening Is, Then I'm Not So Much Interested In That.

When You Add Just A Little Bit [of Tabasco] At The End, What You Taste Is The Spectrum Between The Cooked Chile Flavor And The Kind Of Nearly Raw, Just Kind Of Fermented Chile Flavor At The End.