A lot of young chefs today get carried away by trends, by influences, by movements.

I like to go hear jazz late-night up in Harlem.

Remember, it is never the knife's fault.

After six years at Le Cirque, I decided to start my own business. I opened Daniel at 76th Street in May 93.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

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