I'm not a slave driver or a yeller. I was yelled at in kitchens and other workplaces.

If there's something I feel certain of, it is that we're not very aware of each other and that's largely because of social media.

The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with.

Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it.

Lumps are caused by one thing and one thing alone - the improper addition of a starch.

Culinary tradition is not always based on fact. Sometimes it's based on history, on habits that come out of a time when kitchens were fueled by charcoal.

My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes.