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

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

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

People don't think that bread is part of Asian culture or Asian food culture, but it's quite prevalent in Northern China, and you see it throughout Japan and as you go to Taiwan.

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.

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.

Food, to me, is always about cooking and eating with those you love and care for.