In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.

In all my work I like to convey the fact that I like cooks, that it's noble toil and that it is hard.

Be curious, learn and read as much as you can about food. Don't worry about making money. Focus on learning at various venues before you settle down for a steady position.

The 1,000 tasting portions were to be served over a period of six hours, starting at noon, so we would have to prep those another way, to keep them as fresh as possible.

There really is a camaraderie among chefs and a willingness to help out whenever we can.

There are many great wine producers from all over the world making fantastic wines. Italian wines especially are making an enormous comeback after sometimes being labeled as inexpensive jug wines.

Just over 800 people were gathered around the cooking stage, all eager to learn about my five-minute flavor cooking. The demonstration had to be done right then and there, in front of everyone.