I'm at my most productive before I even have my first cup of coffee. I only get slower and stupider as the day progresses.

I need the anesthetic qualities of the local fire water.

I'm not impressed by any cooks who can brag about a filet mignon. A guy who can take the neck of a shank or can use tripe to make into something delicious is really interesting to me; that's impressive.

I think it's important if you're going to write a cookbook, it should sound like you talking - it should be things you actually believe, otherwise I'm not interested.

If anything is good for pounding humility into you permanently, it's the restaurant business.

That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.

I'm away 250 days a year. It's a tough situation.