For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.

The Kobe craze really annoyed me. Most of the practitioners had no real understanding of the product and were abusing it and exploiting it in terrible and ridiculous ways. Kobe beef should not be used in a hamburger. It's completely pointless.

It's not normal, what I do. Just being on television isn't.

I feel that if Jacques Pepin shows you how to make an omelet, the matter is pretty much settled. That's God talking.

I’m a Twitter addict. Jose Andres is a serial tweeter. It’s funny to see which chefs have embraced it, and the different paths they take.

When do you stop to de-douche?

The cooking profession, while it's a noble craft and a noble calling, 'cause you're doing something useful - you're feeding people, you're nurturing them, you're providing sustenance - it was never pure.