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.

Cooking breakfast and brunch professionally really kind of ruined breakfast service for me for a long time.

America's most dangerous export was, is and always will be our fast-food outlets.

As Americans, we tend to look at Mexican food as nachos, which is not Mexican food really - they don't eat them.

As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

I was a journeyman chef of middling abilities. Whatever authority I have as a commenter on this world comes from the sheer weight of 28 years in the business. I kicked around for 28 years and came out the other end alive and able to form a sentence.

I wish I could play bass like Larry Graham or Bootsy Collins. My God, I'd give up just about everything else for that.