It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.

Buying stock is exactly the same thing as going to a casino, only with no cocktail service.

I think what I do differently from a lot of TV chefs is that I break down barriers and make fine food more accessible to the regular person, who might be intimidated. I try hard, particularly with wine, to make it not intimidating. It's sort of a teaching job.

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

In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.

I really have a great deal of humility in that department, and a great deal of respect for people who spend their lives learning how to make these amazing preparations.

You know the great irony is that people think you have to have money to enjoy fine food, which is a shame.