He prefers relying on expert chefs to determine the meal components rather than cooking independently.

“I have a ton of ingredients and I would like you guys to pick the meal we cook with all the ingredients with all the ingredients. I have [ __ ] everything. Holy [ __ ] I have pork. I have shrimp. I have ground beef. I have steak which I'm a [ __ ] huge steak fan, but it it's up to you.”

Cooking while under the influence of alcohol is easier than cooking while sober.

“Honestly, cooking drunk is like so much easier than cooking sober.”

Chefs should physically express herbs to release their aromatics.

“You got to express it. You got to take the mint and you got to smack it. I was going to say that, too. Well, you say it. You smack it with your hands and Yeah, so bartenders do that to get the aromas out.”