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.

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.

A plate of food has to have balance. For example, a mild fish like skate mustnt be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.

Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.

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.

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.