It's amazing the relationships you forge in a kitchen. When you cooperate in an environment that's hot. Where there's a lot of knives. You're trusting your well-being with someone you've never before met or known.

I don't show just anyone how to crust a sea bass. That's sacred information.

Creative risks will always outweigh technical mistakes.

Food is so heavily connected to memory.

If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial and error, the world is our oyster!

The hardest thing for me is restraint.

The best way to learn to cook is to do some serious eating.