Nick Palmer

— I haven't... I think I...
— Don't think.

— You're gonna sear that first, right?
— Yeah, chef.
— Don't forget to reduce this sauce a little, okay?
— You're crossing the line.
— No.
— Yes, you are. Look, your spoon's in my territory.
— Look, I can't help if your reduction's a little thin. I have to say something. I wouldn't talk.
— Your sabayon's got lumps.
— You're out of your mind.
— It's perfect.

— How do you want the sea bass prepared tonight?
— Tell them they're gonna be served to some very important people.