If I hear something's not quite going right, then I'm there quicker than if I hear something's going wrong.

I like thick or middle (spaghetti). Thin for me is always overcooked by the time I'm eating it.

You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.

Finishing food is about the tiny touches. In the last seconds you can change everything.

Everyone makes pesto in a food processor. But the texture is better with a mortar and pestle, and it's just as fast.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

Food is much better off the hand than the fork.