The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.
I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.
If you think big, then it's going to be big.
We're a new show. We can't afford instant replay.
I had these recipes that say do this, do that. Who MAKES these rules?
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.
