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.

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.

When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at night, it is hard to resist the burger.

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

I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.

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.

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.