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

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

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.

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 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.

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 used to sleep with the phone right by my pillow but I'm getting better. Now it sits on the table a few feet away.