I worked for him as slave labor (internship) for a few days. And Susan Spicer at his restaurant for a special that all the chefs did.
Most important thing she taught me was "Taste... taste... always taste as you cook".
High stress environment. I still have a signed apron hanging on my wall here above my grand piano.
/johnny
The cookbook really is wonderful. And tasting as you go is great advice.
-JT