"I think customers in NYC are very, very smart. Even at smorgasburg, where you would expect a wide array of food knowledge, almost nobody ever asks what an ingredient or technique is (either they know or don't want to ask)."
"Getting used to the hours and hard labor that cooking is was the most challenging. But working at those places shaped my career forever; the standard of my work was always the highest. Even if it's not always feasible to reach that standard, I at least know what it COULD be. That's always stayed with me."
"The most satisfying thing is being a part of a culture that is so supportive and interested in each other's success. Chefs around NYC build networks and relationships that last decades, and there's often no jealously or animosity. There's always collaboration and genuine interest in everyone's method for achieved the same thing: serving diners night in and night out."