There's the common misconception that restaurants make a lot of money. It's not true. If you look at maybe the top chef in the world, or at least monetarily, it's like Wolfgang Puck, but he makes as much money as an average crappy investment banker.
I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.
Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.
I'm not trying to bring New York to Toronto. I want to understand Toronto better.
If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.
Say a child raises this beautiful beet. It's going to give her a sense of ownership, and that changes everything. You stop taking things for granted; you become less wasteful.
