If someone wants to order a cake, I might say, 'OK, when do you want to eat it? What time are your guests arriving? 6 P.M.? So you might be done with dinner around 8:30? Fine, you can pick up the cake at 4. Any earlier than that, it won't be good, it won't be fresh.'
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I learned that things taste better on pretty plates.
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Caramel gives chocolate a run for its money.
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At Spago, we make all of our pasta from scratch with egg yolks, so I'm always looking for new ways to play with egg whites.
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I see City Perch as a destination restaurant.
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You have to know when to give up control, and if you go to a good restaurant, you have to give it up - it's a trust factor.