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

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.

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.

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

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

Give yourself enough time to really learn how to cook.

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.