We go through our careers and things happen to us. Those experiences made me what I am.

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

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

Anyone can make a good roast chicken.

I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

I have no formal culinary training, right.