If I want my daughter to try something, I eat it in front of her repeatedly without forcing the issue and, with some trial and error, the world is our oyster!

Give yourself enough time to really learn how to cook.

For me no good food is illuminated without acidity.

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.'

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

Creative risks will always outweigh technical mistakes.

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.