Then I started listenin' a lot to classical composers. Piano works. Just to see what they were doin'. That sort of put me in a different groove to try to blend all that in.
There's a few tunes of mine that don't have jokes, but most of them have a joke and they have a humorous point of view somewhere.
I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.
If you want your kids to listen to you, don't yell at them. Whisper. Make them lean in. My kids taught me that. And I do it with adults now.
I'm just really confident sexually, and I think that sort of oozes out of my pores. It's just there. It's something I don't have to turn on.
I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.
Even in fine-dining restaurants, you have people that say 'I want to be out in half hour', 'I want to be out in 45 minutes.' It happens.
There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.
Brand-new research suggests that the faster you take weight off, the longer you keep it off. Now that's a reason for dieters everywhere to rejoice.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
I did want to be a pilot. I wanted to be a military pilot because I liked airplanes. I was interested in modeling airplanes.
I struggled to get through high school. I didn't get to go to college. But it made me realize you can do anything if you want to bad enough.
We should be about more than just selling chicken: we should be a part of our customers' lives and the communities in which we serve.
My plan was to land in Red Square, but there were too many people and I thought I'd cause casualties.
The iconoclastic mode, that specific mode of language, there is an element of it that it is punk - that is confrontational. That's just a part of the language of jazz - at a certain point.
People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.
I did extensive, extensive recordings and made a classical CD-ROM set, which is still on the market. For ten years, it was by itself as the cream of the crop of samples.
When I was a kid I never learned to play. I actually got in bands through watching people play and copying them.
Usually I can hear the pianos, the saxophone, and usually I can hear Ronnie. But I really need to listen to Keith and Mick. The rest of the band is sort of an embellishment to that.
A lot of our tracks have sounded a lot better than I thought they would because of recording, mixing, and because I probably didn't hear it that way. I'm not a songwriter.
It's been years and years and years I've been playing the drums, and they're still a challenge. I still enjoy using drumsticks and a snare drum.
