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

Find something you love, because if you love what you do, you'll never spend a day at work.

In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.

Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.

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

I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.

When you use it in cooked foods, it changes [the Tabasco flavor] a little bit; it loses a little bit of the bright acid that you love on it, but you get that more cooked heat and chile flavor down.