Don't Overthink It.

He's a chef at Maxim's 22.

"It's hard work. Hard. Always on your feet. Seventy hour weeks. Hot all the time in the kitchen."
"What made you want to do this if it's so difficult?"
"I was always into blue collar kinda stuff, you know, I never pictured myself behind a desk or anything like that. That's what drew me to it. The best part about it is making great food. My specialty is steaks."
"The secret to a good steak?"
"Nice sear on the grill, nice seasoning. That's it. Don't overthink it cause in the end, the meat is what you really want."

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