I respect his passion! You can tell he loves what he does, and those he cooks for. I wish the restaurants in Texas operated the way he does. It seems to be about using the cheapest stuff, and overcharging, where I live
That’s the American way,man.Same thing here in Alabama.Service here has gotten so bad, I rarely go out anymore.Prepare the majority of my food at home.Which I enjoy anyway.
This man is amazing. There’s no time to do things gingerly. Food flying, utensils slamming, broth splashing but the final display is flawless. I can only hope to have 1/10th of your passion when I get older.
I’m about half this man’s age. Forget cooking all the dishes during busy service hours. I would probably get tired just doing all the prep work. And he has been doing this for 65 years? That’s real dedication. Much respect to this chef.