At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare.

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

I was pleasantly surprised after the book came out. It was like, hey, the home team put down a nice score.

You have to stick out the toughness of the business and form relationships with the people in it.

I came literally to the table with a wealth of knowledge by simply understanding how food should taste.

At times, it was an incredible blessing to have all the attention; at times it was a logistical nightmare.

Talking up a storm about food is so easy for me, it's second nature.