It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

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.

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?

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.

I love faltering. I love, in a sense, coming up short. Because you learn nothing from success. You learn so much from failing.

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