If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

I think that's what being a chef is all about: camaraderie and teamwork. I never feel that it should be so cutthroat that you can't help the other chefs.

With all the hybrid stuff and things like that, I think that's a fabulous direction to go with cars in that sense. As someone who grew up around muscle cars, I'll never not be able to not love a muscle car. Not that I don't care about the environment, that's not it. But I adore muscle cars.

I always tell my employees, the busier it gets, the slower you should cook. When you run around like a crazy person, that's when things go wrong.

Some of the greatest chefs in the world aren't classically trained. Thomas Keller - probably the greatest American chef ever to walk the earth - never went to culinary school. You know?

Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.

As the competition goes further along, you start to see who's rising and who's falling.