The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.
Every restaurant needs to have a point of view.
For years I have really wanted to create my own special dining experience that people never forget.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
Aakhri Pasta is an extension of Sajid Khan's personality.
One thing I love most about New York is the variety of amazing foods you can eat. My all-time favorite is the Chicken Parmigianino at Jean Georges.
The idea of old was to conform yourself to a style of cooking, it was not to create a style of cooking. Now the chef is so much into 'I want to sign that dish and say I am the one who made that dish.'
Honestly, I love Ruth's Chris.
BLT Prime at Trump National Doral is essential after a long day on the golf course. The popover bread alone is enough to keep me coming back!
Those who come into my restaurants expect something more, expect my 'fingerprint,' and trust me to give them a different experience.
Match the right food to the right occasion. Think about what you are celebrating. If you are honoring people, what are their favorite foods? If it is a holiday, what is the food for it? When you give an identity to the party, people appreciate that.
We launched it in the London branch - phenomenal sausages, incredible eggs, homemade baked beans, black pudding - and it's something I wanted to bring to Dubai.
Generally a chef's book is like a calling card or a portfolio to display their personal work.
It's born of sheer laziness. My signature dishes are salads, hamburgers and popcorn. That's not the kind of stuff that gets you an entry in the distinguished book of culinary records. Being known for great soufflé is one thing but a good hamburger? What would they say? "Yeah, he really knew how to put the cheese on."
Don't try to be the next Rachael Ray or Bobby Flay, we already have those people. We want someone who is going to make their own mark on 'Food Network.'
I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
