I think fine dining is dying out everywhere… but I think there will be – and there has to always be – room for at least a small number of really fine, old-school fine-dining restaurants.

‚Kitchen Confidential‘ wasn’t a cautionary or an expose. I wrote it as an entertainment for New York tri-state area line cooks and restaurant lifers, basically; I had no expectation that it would move as far west as Philadelphia.

I’m rather kind of old school, thinking that when an artist does his work, it’s no longer his… I just see what people make of it.