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.

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.

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

I can't deliver lines, but I can talk about food all night long.

I have very good knife skills. I learned to butcher on my second job - I was 18 years old. Every other day we would break down six legs of veal.

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.

You have to know the classics if you want to cook modern food.