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.

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

The hardest thing for me is restraint.

I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open my own place.

Winter blues are cured every time with a potato gratin paired with a roast chicken.

I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will decide what you want to do with the rest of your life.'

I bent my head over a stove in my early 20s and picked it up in my 30s.