Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.
“I don't see 'lines of force' as being destructive, except to the extent that they are exclusively traceable through observance of the path of distorted material left in their wake.”
“The hardest thing is at the end you have to say bye to all these people who you have worked with for so many months. It was really sad not to see them anymore. But you have the parties that you go to and you get to see them, like the premieres and the screenings.”