Culinary school taught me to be in touch with the classic dishes from around the world. Most of all, it was a concentration on technique. Also, it provided the opportunity to work in a team environment with a bunch of other chefs to put together a meal.
That is what Auguste Escoffier School of Culinary Arts is: prep, put it together, cook, clean, and then you go home. And that is the way a restaurant is. I’ve worked with a lot of people from other schools, and they don’t have as much hands-on experience. And they are always running around to catch up.”