People complain that chefs aren't at their restaurants anymore, but I don't think that's the case at all. You see them on TV and you assume they're not working but they are.

Whats more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

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.

I was lucky enough to have great mentors both in the culinary world and in the world of chefs who became celebrities. Bobby Flay is one of my dearest friends and a tremendous mentor for me. Mario Batali is the same way. They began doing TV a little before me and they showed me the way.

I make no bones about it. I have no understanding of pastry.

When it comes to cooking and eating, I always try to preach that life is about moderation. Even if I'm having beef for dinner, it's probably going to be a 3-4 ounce portion with heaps and heaps of vegetables.