If you're humble and hardworking, opportunities will arise for you.

I'm not a chef. I haven't created any new technique in the kitchen. I'm not a rocket scientist. I think I'm good at writing accessible, fun, and affordable meals for the average American family. That's what I think I'm good at.

What I've learned is that at the end of the day, we are all human. We all have that in common.

My mom worked in restaurants for 60 years, and what I learned from her is a lot. But if I had to boil it down, take your work very seriously, but don't take yourself too seriously. Work harder than everyone else and never complain about it. Don't go to bed if you're not proud of the product of your day; stay awake until you are.

I do know what my first meal in the next world would be Spaghetti Aglio e Olio, heavy on everything.

I have learned how to breathe, to use my cords differently. I had been tilting my head in a way when I talked that wasn't good for my throat. I've been working on all of that, and it seems to be helping.

I write in freehand equivalents because measuring, to me, takes away from the creative process of cooking. Two turns of the pan with EVOO is about two tablespoons.