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.
“The fellow who says he'll meet you halfway usually thinks he's standing on the dividing line.”
“We know that appropriators will fight these cutbacks. But by eliminating earmarks, we can stop the horse trading that grows agency budgets.”