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.

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

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

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

I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doing classes with people who love food and enjoy food, bringing them all around one table so to speak.

Hitler was a vegetarian.