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.

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.

Creative risks will always outweigh technical mistakes.

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

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.

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

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