I know from personal experience, if a chef yelled at me in a kitchen, the first thing I'd want to do is hit them with a pot.

One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.

When I was 26, 27 years old I was running a kitchen in New York, and I was a raving lunatic. The older you get, you figure out you don't need to do that. You realize at a certain point, there's a certain gravity to what you say and what you do. If that's not enough, all the yelling in the world is not going to matter.

It's my belief that cooking is a craft. I think that you can push it into the realm of art, but it starts with craft. It starts with an understanding of materials. It starts with an understanding of where foods are grown.

I travel around and hear from so many kids. Their parents say they were always very picky but they watch the show and they want to try stuff. The show is entertainment, but I think it has done so much for the public perception of what food can be.

A lot of professions happen to be male-dominated because women drop out at a certain point. It's unfortunate.

I don't really like money - I like the things you can buy with money.