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

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!

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.

I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open my own place.

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

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.'