Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.
Top chefs will indeed be a part of our food and beverage program. We are in the process of consulting with chefs we may invite to be part of our IR (integrated resort).
Occasionally, the chef gets creative and comes up with a new one.
I think his greatest assets to Medici are his flavors and his personality. More than any other chef I ever worked with, he likes to come out and talk to people and welcome them back and remember how they like something prepared. 'What can I cook for you tonight?' is his attitude.
I'm the joke of the family with cooking because I've never done it - primarily because I've been surrounded by people who are so good at it. Mum's brilliant. Boyfriends have always been good at it. I'm waiting for my inner chef to be released.
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
Some chefs go crazy with one restaurant, and if I had 20, I would go nuts.
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
My husband is the chef of the family; he's a brilliant cook. Actually, it makes you quite lazy when you have somebody that's so good at cooking under the same roof. It's all beans or spaghetti when I'm left to run it.
I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.