Overview

• He says he works six days a week for mostly 15 to 16 hours per day.
• As a young cook he arrived early and stayed late to test dishes, then presented them to the head chef.
• He argues that high output is increasingly stigmatized in today’s work culture.
• He reports greater difficulty finding ambitious apprentices as the pool of applicants has sharply narrowed.
• He made the remarks in an interview with the German edition of Playboy published on Friday.