Just as food is a craft, great service is, too. It can take years to perfect the technical aspects of clearing a plate, carving tableside, or pouring wine, and a lifetime to master the emotional elements of service.
I have fond memories from growing up in Switzerland and drinking a glass of warm milk with a spoonful of honey before bed.
At my restaurant, we made a dessert called 'milk and honey.' It's milk ice cream that looks like a snowball, and then you cut into it, and honey runs out.
The visual aspect of a dish is so important; the shapes and colors and overall design have to strike the right mood and convey the right idea.
When I was a child, she'd have me wash the lettuce ten times or open walnuts by hand to make a cake. I was like, 'Mom, this is ridiculous.' But now? I run my kitchen the same way.
I realized I was never going to be Lance Armstrong. And in biking, if you want to make money, you have to be the best.
