You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American.

I'm not impressed with presidents. I have met a few, but I'm not impressed with them.

When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.

One big reason I do what I do is there's no two days alike. It's not work for me. It's my life. My passion.

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.

Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving.