The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.

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

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

Creative risks will always outweigh technical mistakes.

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

The hardest thing about being a full time chef is leaving my work behind when I go home at night. I'll toss and turn about a menu item or forget to order produce and wake up at 4 A.M. in a cold sweat over some artichokes.