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.

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.

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

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.

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.

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