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.
“Freud had a gene for inefficiency, and I think I have a gene for efficiency.”
“I would rather be having a burger and beers with my mates but I can't do that when I know I've got to dance.”