A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

One must know combinations, one must have a true knowledge of food to be in the moment.

You have to be critical of what you do every day, to analyze it and be willing to push it further.

Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

If you want the meaning of families and life and religion and philosophy rolled into one package, all you need to read is The Brothers Karamazov.

My fantasy is to have a restaurant where there are no written menus, but where you just ask people, What are you in the mood for? Fish? Meat? White wine?

Students need to learn how to think critically, how to argue opposing ideas. It is important for them to learn how to think. You can always cook.