American kitchens do have some advantages
"One thing that I learned in New York was the use of masking tape and Sharpies to label food and put a date on things," said Lowe. "I know that sounds ridiculous, but it's something that's only recently moved across here -- and it's a great example of how neatly American restaurants are run."
The massive scale of so many high-end restaurants in the States led to heightened senses of organization and order. Maybe the chefs in Europe were too focused on creating the next culinary revolution to buy markers?
"Another thing, kitchen health and safety standards are more stringent for the most part in the States," said Lowe. "I found the regulation higher work counters in New York to be much more comfortable and cleaner, so I implemented that in my London kitchen as well."
Also -- and as an American, this sucks to admit -- our particularly litigation-happy culture has to make most restaurateurs shake in their apron strings, as they must make sure everything is up to sue-proof snuff.
"Well, the health regulations, along with the reputation Americans have for suing a lot, probably do make US kitchens a little bit cleaner, a little bit smoother," Lowe admitted.
I'd sue him for saying that, if it didn't prove his point.