[chuckling] Mr. Jones, I'm a sous chef. I'm a person on minimum wage.

You know why people like you don't like fast food?

Sorry. "People like me"?

Because it's food for the working class.

- Excuse me? - Justify why it costs $500 more

to eat at a place where we work than it does at a place like this.

- No. - 'Cause you can't.

Because the food here is made with too much fat

and too much salt and too many cheap cuts of meat.

You just described most classic French peasant dishes.

Burger King is peasants doing what peasants do,

giving a cheap cut of meat a little style.

Goulash, bourguignon, cassoulet. Shall I go on?

- I really have to go. - What you should have said

is that the problem with this place is it's too consistent.

And consistency is death.

Consistency is what every great chef strives for.

No, a chef should strive to be consistent in experience,

but not consistent in taste. It's like sex.

It's like, you're always headed to the same place,