I’ve met thousands of people during my cooking career, which I think is one of the greatest parts of my job. Hearing people talk about wine and food and watching them get excited about something I’ve cooked for them is such a great feeling.
One of the most challenging aspects of being a chef is trying to figure out what people actually want. There are those guests that order straight from the menu, those who like to switch up components and those who confuse a restaurant for a grocery store.
When we first opened Delmonico Steakhouse , Chef Emeril said that he wanted to serve dry-aged prime beef. We all kind of looked around as if to say, Is he for real? Doesn't he know it's expensive, and time-consuming, and a huge initial investment? Yes, he knew.
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