Q&A with Chef Tyler Florence
PAGE 8
Who is your toughest food critic?
Tyler: I would say I'm my toughest critic, because I know if we nail it. We just did dinner in Miami at the Versace mansion for 125 people, and it was for American Express, and it was so good. Every dish, the concept…we put it on paper, drew pictures of, executed exactly what we thought it was going to be.
And when it's not, I always think to myself—even if it's something that no one ever, in a million years, would know—I know it. I know it loud and clear, and I always want to push myself to be the best chef I can possibly be. When I look at myself in the mirror every day, I'm like, "Are you the real deal, or are you not?" You're only as good as the last plate of food you put out. Period. If that last plate of food you put out is mediocre, you're a mediocre chef.
Tyler: I would say I'm my toughest critic, because I know if we nail it. We just did dinner in Miami at the Versace mansion for 125 people, and it was for American Express, and it was so good. Every dish, the concept…we put it on paper, drew pictures of, executed exactly what we thought it was going to be.
And when it's not, I always think to myself—even if it's something that no one ever, in a million years, would know—I know it. I know it loud and clear, and I always want to push myself to be the best chef I can possibly be. When I look at myself in the mirror every day, I'm like, "Are you the real deal, or are you not?" You're only as good as the last plate of food you put out. Period. If that last plate of food you put out is mediocre, you're a mediocre chef.
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