I've been very careful about what I say yes to and what I say no to. And I think seriously always about... this may be a good idea right now or it may be a lot of money right now, but will it be good for me five years from now? Will it be fun? Will it make me hate myself? I think about all of those things.

I'm very proud of the Rome episode of 'No Reservations' because it violated all the conventional wisdom about making television. You're never, ever supposed to do a food or travel show in black and white.

When I cook, I generally stick with what I know, what I'm comfortable with, and what I feel I've paid my dues learning, and am good at.

My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.

I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.

Anyone who's a chef, who loves food, ultimately knows that all that matters is: Is it good? Does it give pleasure?

I'm a decent cook; I'm a decent chef. None of my friends would ever have hired me at any point in my career. Period.