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.

People are not hungry because we dont produce enough. People are hungry for political reasons.

Men with shaved heads are always better. Just ask my wife.

I call all chefs cooks. They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.

Asian food is very easy to like because it hits your mouth very differently than European food does. In European food, there may be two things to hit - maybe sweet and salty, maybe salty-savory, … but Asian kind of works around, plus you have that distinct flavor that’s usually working in Asian food.

I think the patterns are set very early when the kids are young. But at the same time, there are some flavors kids just don't like.

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.