“There’s something wonderful about drinking in the afternoon. A not-too-cold pint, absolutely alone at the bar – even in this fake-ass Irish pub.”

“But I do think the idea that basic cooking skills are a virtue, that the ability to feed yourself and a few others with proficiency should be taught to every young man and woman as a fundamental skill, should become as vital to growing up as learning to wipe one’s own ass, cross the street by oneself, or be trusted with money.”

“They're professionals at this in Russia, so no matter how many Jell-O shots or Jager shooters you might have downed at college mixers, no matter how good a drinker you might think you are, don't forget that the Russians - any Russian - can drink you under the table.”

“So who the hell, exactly, are these guys, the boys and girls in the trenches? You might get the impression from the specifics of my less than stellar career that all line cooks are wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths. You wouldn't be too far off base. The business, as respected three-star chef Scott Bryan explains it, attracts 'fringe elements', people for whom something in their lives has gone terribly wrong. Maybe they didn't make it through high school, maybe they're running away from something-be it an ex-wife, a rotten family history, trouble with the law, a squalid Third World backwater with no opportunity for advancement. Or maybe, like me, they just like it here. ”

“Good food is very often, even most often, simple food.”

“Good food and good eating are about risk.”

“I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure”