It is always a mistake to be plain-spoken.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
You have to always remember who your guest is, and thats who we cater to.
Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.
What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.
I'm passionate about pleasing people.
Food is all about balance; it is all about taste.
The last thinkg I want to do is spend the rest of my life pretending to be 17 or 27. Now it's pretty interesting to me to see what can be said in the point of view of where I am now.
When a fully qualified Mahayana disciple relies completely upon a fully qualified Mahayana Spiritual Guide the attainment of enlightenment is easy.
I thought 'Out of Africa' would be a beautiful ballet.
That's the best advice I can give - when you're trying to write a comedy, first write a drama, and then make it funny.