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.

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.

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

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.

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.