Things are going to go wrong. The great chefs are the ones that don't let it fluster them. They just move through it.

Never let the pressure get so big that you stop cooking and being who you are. I'm going to win or lose doing my food. Because when the pressure's on, you need to do food that you're very comfortable with.

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

When I met my wife 20 plus years ago, she was a vegetarian, so I was the closest thing to the devil that she had ever met.

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

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.

My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can't figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don't deserve to be an owner.