Give yourself enough time to really learn how to cook.

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

Creative risks will always outweigh technical mistakes.

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.

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

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

The best way to learn to cook is to do some serious eating.