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 get angry when I think that people are blatantly incorrect on matters of fact.

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 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.

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.

As a chef, I had started working with groups like Share Our Strength and various local food banks in New York, raising money for hunger-related issues. And not only me, but the entire restaurant industry has been very focused on this issue.