I'm a firm believer that all this packaged stuff that Americans are buying up in gobs is making them fatter.

My father cried when I said I wanted to be a chef.

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.

Sometimes a minute is really the difference between success and failure. There are times when you finish with ten seconds left, and one extra minute could've meant everything. You almost have to think of it as a sporting-event type of atmosphere: A football game is sixty minutes long. Think of how many games could be won or lost if the team had one more minute?

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.

Chefs hate desserts. The smartest thing a chef can do is hire a great pastry chef. Cooking savory food is all about feel - you season something, you taste it, you go back in and adjust, more butter, more olive oil, more acid, whatever you want to get it to taste the way you want. Pastries are like a science project. To me, the greatest chefs are the ones who have the greatest feel for food, while the greatest pastry chefs have to be people that are extremely precise.

Hitler was a vegetarian.