I Never Cooked At Home - My

The Drive For Working Comes From Everyday Moments - The Thrill Of Experiencing A Young Cook Succeeding In What They Thought Was An Impossible Job, As Well As Guests Being Happy. I Also Love The Unknown - Discovering New Things And Trying To Make Sense Of Them.

The First Book Was Out And For The First Time We Were On A Book Tour. Being The Son Of An Immigrant, I'd Never Dreamt Of Being On Book Tours. Suddenly The Attention Was Huge.

I Can't Crack Jokes Because I Don't Have Any.

Summer's The Same, Autumn Is Even More Extreme. Then Winter Is When You Sort Of Condense All Of Your Ideas. You Process All These Things And You Try To Look For New Concepts. In That Sense, Your Intuition Is In Hibernation. What You Fill Up Is Your Imagination; You Fill Up Your Memories There.

Learning About Issues Such As Sustainability And Locavorism Are Things That You Need To Have As Part Of You As A Chef Because It Will Make You Cook More Delicious Food.