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

Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.

In any restaurant of this caliber, the chefs are in the same position, building relationships.

I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

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

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.

A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.