My Reasons For Becoming A Chef Are

Winter Blues Are Cured Every Time With A Potato Gratin Paired With A Roast Chicken.

Food Is So Heavily Connected To Memory.

The Hardest Thing About Being A Full Time Chef Is Leaving My Work Behind When I Go Home At Night. I'll Toss And Turn About A Menu Item Or Forget To Order Produce And Wake Up At 4 A.m. In A Cold Sweat Over Some Artichokes.

The Hardest Thing For Me Is Restraint.

I Find Myself Hoping I Can Get On A Tv Show, And Then People From Oklahoma Will Come To My Restaurant. Then I'll Be Able To Make Enough Money To Open My Own Place.