I run a solid 4-6 miles at a time, and over the last year two years I've gotten really into SoulCycle. It's sort of an evolved form of spinning.

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

Like baseball, food will never go out of style; we will always need to eat and we will always find it entertaining. I think of food TV this way - all the fun and none of the calories.

My mother's kitchen was built to be the focal point of our house. I got into the kitchen often as a child.

There's not a single chef I know of that does not think about the politics of the food they're serving.

I eat for a living, so working out is definitely part of my job, the same way that the eating, tasting, and drinking is. I try to keep up a consistent workout routine, but I'm not the kind of person who goes to the gym every day and does the same routine.

Patience was not something that came naturally to me, but in cooking it is the quintessential skill.