Give yourself enough time to really learn how to cook.

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

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.

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.

Food is ever-changing and ever moving forward and getting more and more complex.

It's amazing the relationships you forge in a kitchen. When you cooperate in an environment that's hot. Where there's a lot of knives. You're trusting your well-being with someone you've never before met or known.

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!