I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices.

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

What will always remain is love, passion and family time.

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

My kids and I make pasta three days a week now. It's not even so much about the eating of it; they just like the process. Benno is the stuffer, and Leo is the catcher. They've got their jobs down.

Larousse Gastronomique is a veritable dictionary of cooking terms for the French kitchen. If a chef were allowed only one book, this would have to be it.

My wife Susi and my kids quite simply are the most fun of all my friends.