Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.
“For the most part, I meet people who are like 'I really like your work. I'm watching your career. I want to see you do well. Keep doing what you do.' I get that so much, and it's so reassuring. I often wish that so many people, who just work normal jobs, could get a pat on the back as much as I do, ”