Breaking the Rules by Chef Andy Doubrava

Everything can be a luxury ingredient if you sell it the right way.

If you don't like working somewhere, there's no reason to work there. There are kitchens out there that will not treat you like shit. And I think that's really important for people to know.

Flavor is the most important thing and how we get there doesn't matter.

We do what we do at Rustic without yelling, without throwing things. We’re respectful and friendly. And we have fun and we still make Michelin star food. I don't think anyone needs to put themselves through terrible work experiences.

My dad is a chemist by trade. So, I think that scientific curiosity and the analytical approach are important to me. It's very important to me that I know why and how something works.