>> no, as alain ducass once told me, "i 'nam all the kitchens all the time." ducasse. and he's got more than me. >> rose: this is a guy who survived a plane crash, by the way. >> i would say my philosophy and the people i have trained to work with me represent exactly a group effort of what we think a great restaurant should be. my influence is there a so they wouldn't put things on the menu that i wouldn't approve of and i go to all the restaurants in new york at least two or three times a week. >> rose: two or three times a week? >> for a couple hours. i have eight in a new york. >> rose: so you're for the restaurant two or three times a week? meaning you're in each one two or three times a week? >> absolutely. >> rose: when was the last meal you cookd? >> last night. i cooked veal and pork meat balls for my in-laws with a sunday gravy. >> rose: veal is a meat. >> i served it with fennel salad though. >> rose: meat balls and veal? >> and spare ribs. the ribs that go in a sunday ragu make the whole thing. you just need two little riblets as big as your thumb. >> rose: