Anyone can make a good roast chicken.

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

We rely on our purveyors to tell us what's available and what's good.

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.

It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.

This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.

My favorite wines are Zinfandels.