I've been working in boutique hotels my whole life.

I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed.

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.

Determine who you are and what your brand is, and what youre not. The rest of it is just a lot of noise.

Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.

When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.

Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.