I'm really happy to see the explosion of interest in Korean food, and this hybrid Korean-American food.

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure

I'm really happy to see Filipino cuisine starting to really take hold outside of the Pinoy community.

I don't have to agree with you to like you or respect you.

I'm definitely looking forward to the day when I stop working - if I ever stop working. I like the idea of keeling over in my tomato vines in Sardinia or northern Italy.

There are chefs who are spectacular technicians, and often their food is worth eating once or twice, but if there's no heart in it, if there's no personality in it, it's not something you want to go back for. But heart without any skill at all? All the heart in the world ain't gonna help you if you can't peel an onion, or if you don't understand how to apply heat properly. A well-done steak is a well-done steak.

I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.