My dad was the manager at the 45 000-acre ranch but he owned his own 1 200-acre ranch and I owned four cattle that he gave to me when I graduated from grammar school from the eighth grade. And those cows multiplied and he kept track of them for years for me. And that was my herd.
I think every chef not just in America but across the world has a double-edged sword - two jackets one that's driven a self-confessed perfectionist thoroughbred hate incompetence and switch off the stove take off the jacket and become a family man.
