I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

If my last supper was ever going to be cooked by a chef, it would have to be Thomas Keller.

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.

Long Island for me, it's producing more chefs coming out of there than Paris.

You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."

Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.