I think it's a universal truth that most chefs I know are happiest eating simple, unadorned good things.

My tastes in what I eat at home would be very familiar to most people who cook for families. I just organize those things a little bit differently.

I learned a long time ago that trying to micromanage the perfect vacation is always a disaster. That leads to terrible times.

Cream rises. Excellence does have its rewards.

I love bacon, but I don't think we need it on everything.

It would be an egregious mistake to ever refer to me in the same breath as most of the people I write about.

People's choice to become vegan, from people I've spoken to, seems motivated by fear.