I am much more interested in the process than results.

The great mystery to me is how restaurant critics think they can get away with doing their job without anybody noticing who they are.

The funny thing about Thanksgiving ,or any big meal, is that you spend 12 hours shopping for it then go home and cook,chop,braise and blanch. Then it's gone in 20 minutes and everybody lies around sortof in a sugar coma and then it takes 4 hours to clean it up.

I had a really good time with Martha Stewart, who also is somebody I really admire a lot. I've learned a lot from her and I think all of America has, about attention to detail and using fresh ingredients and making things beautiful and special.

The best way to learn is live, in person, cooking, feeling, smelling and tasting, but TV is the second-best thing to that; it's a halfway facsimile.

If I have committed any culinary atrocities, please forgive me.

Well, we don't take money from people and then show the product. It has to be a product that we like anyway, and that's true for all five of us, which is one of the really nice things about the way we make the show.