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 think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, the sizzling sound is so appetizing, the aroma is maddening, the crunch of the texture is so gratifying and the taste delivers every time.

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

Food is ever-changing and ever moving forward and getting more and more complex.

My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

If you want to have a relationship, at some point you have to let yourself get caught. That's what I did. I got caught.