My family makes these vinegars - out of everything from grapes to peaches and cherries. We go through the whole process with the giant vat and drainer, label them, and give them as Christmas presents.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.

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

I really want to be a rock star.

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

I don't think fine dining is dying, but I think those rare occasions when you really want the fanciness are diminishing... I think a lot of people are going to find simpler, more casual ways to enjoy an experience.

If you're going to buy pasta, you should buy dry pasta. If you're going to make it you can make the real thing, but you shouldn't buy fresh pasta.