I'm way into a huge cup of Caramel Macchiato and then I like to stand next to the veal stock pot, with all those bones going on, and breathe that steam in. Then I like to take my seven-bacon salsa that I have for my oysters, sautee that with an egg and put some of my PBR beer cheese sauce on top. And just kind of absorb all the veal bones, all the cheese and all the bacon.
I shouldn't name the other chef, but I had a late night with a couple of chefs here in town, and that one hurt me. It was definitely the moment where you go the guest bedroom, and then I was up before my wife. I made her a full spread breakfast, and she wouldn't speak to me for the whole time we were eating, and the she turned to me and said "It was good, but just do me a favor next time. Text me."