I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.

All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just loved the warm hearted people who worked so hard with such good humor.

I am here because God is there.

I never met a Cab I didn't like.

The internet has become such a great tool not just for chefs but for everyone. The net has given everyone the tools to see and almost experience new and different ideas.

I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.

I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads.