Believe me, a grain is a terrible thing to waste.

I'm prickly. I fuss over every single detail.

Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'

I kept thinking, 'Somebody has to make a food show that is actually educational and entertaining at the same time... a show that got down to the 'why things happen.' Plus, I hated my job - I didn't think it was very worthwhile

Cooking is an observation-based process that you can't do if you're so completely focused on a recipe.

My feeling has always been that 'Good Eats' would have never happened had it been left to a committee.

I only really fake it anymore with sommeliers who are being really snotty to me and I don't want to take their grief and so I try to do something to kind of throw them off or put them on the defensive, even if I don't know what I'm talking about