"Something will always go wrong." he says. "My experience with doing these things in a bunch of different restaurants is that no matter how much stuff you have done ahead of time, something will always happen to eat up the extra time you thought you made for yourself." As we were going over the logistics for his Saveur Supper, he mentioned a Plan B and C and D for pretty much every step. Working in a new kitchen in a new city every night results in lots of unexpected incidents. He’s forgotten to tell a host restaurant to cook rice, or accidentally burned a batch himself, or showed up at a venue to find not a single available bowl or spoon.