Boning is a pain, but it makes such a majestic chicken.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

Kitchens should be designed around what's truly important-fun, food, and life.

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able to be part of this restaurant with an amazing reputation, but not a good one for food at the time. I made it clear that if I was coming to Le Cirque it was going to change.

For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.

If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.