I constantly think I'm a fraud, that this success is not warranted or justified.

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.

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.

I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see that these chicken were smoked and then grilled and then have this amazing crispy skin.

Fine dining teaches you how to cook many different things, and it gives you the basic fundamentals, but these specialty restaurants, theyre not teaching you the broad foundation you need to become a well-rounded cook.

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