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

Creative risks will always outweigh technical mistakes.

The hardest thing for me is restraint.

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

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.

I woke up on May 15, 1991, the day of my Barnard graduation, and I said to myself, 'By the end of today you will decide what you want to do with the rest of your life.'

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.