Respect for food is respect for life, for who we are and what we do.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

Repetition is the mother of perfection. If there is true perfection, it's about doing something over and over again. I truly think that if somebody does a recipe they've never done before and gets it right, they're probably more lucky than they are talented.

I believe Fernand Point is one of the last true gourmands of the 20th century. His ruminations are extraordinary and thought-provoking. He has been an inspiration for legions of chefs.

But once in a while you might see me at In and Out Burger; they make the best fast food hamburgers around.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

I have no formal culinary training, right.