“Generally speaking, American cooks - meaning born in the USA, possibly school trained, culinarily sophisticated types who know before you show them what monter au beurre means and how to make a bernaise sauce - are a lazy, undisciplined and, worst of all, high-maintenance lot, annoyingly opinionated, possessed of egos requiring constant stroking and tune-ups, and, as members of a privileged and wealthy population, unused to the kind of "disrespect" a busy chef is inclined to give out. No one understands and appreciates the American Dream of hard work leading to material rewards better than a non-American. The Ecuadorian, Mexican, Dominican and Salvadorian cooks I've worked with over the years make most CIA educated white boys look like clumsy, sniveling little punks. ”