"Strip a Big Mac back of everything it's filled up with and you've got two bland basics: fat and fodder. When you think of how exciting it is to make a hamburger from a chef's point of view - with ground mince, ketchup, Tabasco and onions - and how easy that is, then why do you have to buy that crap?"
He's got something nasty to say about food critics as well—Frank Bruni of the New York Times, who gave his restaurant two stars but called it uninspired gets the brunt of it, but he's not a fan of the whole lot. [via The Food Section]
Photograph by by AYArktos