YOU DON’T IGNORE EXCELLENCE. YOU SETTLE FOR LESS AND THAT BECOMES THE STANDARD.

Underrated dessert! Mont Blanc needs to be everywhere.

Finger sandwiches were served at the freak off.

Finding a mess in the walk-in that “wasn’t” you means everyone knows it was you.

Everything on the plate must have a purpose. Now ask yourself, "Why did I add that?"

It is better to take your time to become a good chef later versus impatiently becoming a bad one today.

Goal! Become the Chef you wanted to work for.

A bad chef can be your greatest teacher, showing you what not to do.

Chef discipline: the ability to maintain good habits and standards all while being tempted to break them when it’s busy.

If you want to understand food at a higher level, plant a garden.🪴

Chef knives are a subject I get a lot of requests to talk about on the podcast. Next episode we get into it.

How about those Michelin grapes.

If your dish is a mess, what does that say about you?

Chef's PSA: The dishes won't wash themselves.

Why do so many restaurants struggle? Because you have capitalists hiring artists, then acting surprised when the relationship doesn’t work.

If cooking was a sport tomorrow is like a championship game.

New Podcast with Amanda Rockman! She is a total bad ass and we had a great conversation. Caviar hot takes, new way vs. old school way of leading, opening a bakery, fainting during an interview and working in Chicago's legendary Michelin star kitchens. Out now! Go find it and

Now announce the new cities we are going to.

Notes from the Italian restaurant I worked at in 1997. No recipes just pick up instructions.I can barely read my writing.

DUCASSE. GRAS. SPLICHAL. The lessons learned in those kitchens are on the new Chef's PSA. The secret to greatness? Humility and Repetition. Also: How to quit cooking and open a successful wine shop. Find the episode.