"I’m from NY, my whole family is here and it’s fast. I’ve and cooked in Providence and Chicago and it’s just too slow for me in other cities."
"The chefs looked really cool and I remember how intense and serious their faces were during a rush. Two years later I was one of them and probably the youngest line cook in the Hudson Valley. After that, the most challenging part was pretending I gave a shit about High School or anything else, for that matter."
"The art-form, (being a chef) itself, is by far the most satisfying thing about my job."