I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.

I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.

We're hoping to succeed; we're okay with failure. We just don't want to land in between.

I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.

You can't go into the chef's office of any serious kitchen and not see a copy of Larousse. A must-have for professional and home cooks alike.

Cooking and gardening involve so many disciplines: math, chemistry, reading, history.

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.