I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.
“I'm not averse to making a lot of money. But where does that end? I hang out with people with hundreds of millions of dollars. Is that the standard by which I should measure myself? Where does that take you if you're in my business? I think it takes you to pretty dark, corrupt places.”