I think every chef, not just in America, but across the world, has a double-edged sword - two jackets, one that's driven, a self-confessed perfectionist, thoroughbred, hate incompetence and switch off the stove, take off the jacket and become a family man.
Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.
The problem with Yanks is they are wimps.
Kitchens are hard environments and they form incredibly strong characters.
The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.
If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
Swearing is industry language. For as long as we're alive it's not going to change. You've got to be boisterous to get results.
I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.
Last Update: 20 June 2021
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