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

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

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

Creative risks will always outweigh technical mistakes.

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.

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

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.