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

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

It is important to experiment and endlessly seek after creating the best possible flavours when preparing foods. That means not being afraid to experiment with various ingredients

I can now focus on a huge audience through TV, books, cookware and foods.

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

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

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