The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.

Michigan is my antidote to Manhattan. This is where I come to relax.

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.

You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.

Reading is a key feature in the life of every single successful person I have ever met.

Even though you'll see gnocchi or linguine everywhere in some of the regions of Italy, each of those chefs has their own expression of that which expresses more about the place they were exactly born than it does about trying to be a part of the greater mass. And that's the Italian culture.