The art of cooking is among the most intimate things that we can do for another.

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.

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

Well, I kind of think that the opposite is true. The customer is rarely right. And that is why you must seize the control of the circumstance and dominate every last detail: to guarantee that they're going to have a far better time than they ever would have had if they tried to control it themselves.

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.

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