Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

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We go through our careers and things happen to us. Those experiences made me what I am.

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They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.

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We rely on our purveyors to tell us what's available and what's good.

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No, it's funny, when I eat out it's not typically in the kind of restaurants people might imagine.

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The book is there for inspiration and as a foundation, the fundamentals on which to build.

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I think every young cook wants to write a book.

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But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.

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I hope the cooks who are working for me now are getting that kind of experience so they can use what they're learning now as a foundation for a great career.

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