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

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 hardest thing for me is restraint.

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

Creative risks will always outweigh technical mistakes.

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.