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.

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

In Cleveland, I'm so fortunate that we're surrounded by farms with an endless variety of beautiful vegetables. For me, I always eat very tightly with the season, even if the season is only six weeks.

For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.

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.

As a chef and someone who's been in the restaurant business for almost thirty years now, if there's one thing I learned early on: Never eat at a buffet. I don't want to eat yesterday's food and whatever they're trying to get rid of from their cooler for my lunch, dinner, or breakfast, thank you very much.

Eating chicken without skin is like riding a bike without wheels