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.

We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about.

Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.

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

Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

I had these recipes that say do this, do that. Who MAKES these rules?