I think all chefs who pursue great flavor have good ethics.

If you just think exclusively about what would be the best tasting or the most profitable, you're just not seeing the big picture.

It takes fifteen pounds of wild fish to get you one pound of farm tuna. Not very sustainable. It doesn't taste very good either.

I said, 'Don, what's sustainable about feeding chicken to fish?'

I'm not an environmentalist, or a doctor, or a nutritionist.

The history of food has never had a better biographer. Required reading for anyone who eats.

The greatest lesson came with the realization that good food cannot be reduced to single ingredients. It requires a web of relationships to support it.