Too often, chefs just want to experiment - they want to use liquid nitrogen before they know how to use heat.

A couple of months ago, I was down in Florida for the Food and Wine Festival. And this journalist grabbed me and said, 'How does it feel to be a TV guy? You're no longer in the restaurant business.' And I laughed. I asked him, 'How long do you think it takes me to do a season?' He said, 'Well, 200 days.' And I was like, '200 days? Try 20!'

I think the most effective way to run a kitchen is to teach, not to just yell.

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

Mushrooms can be very fancy. It's the closest you can get to eating dirt.

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

We're adults. We're the ones who should teach the kids what's good to eat. I don't think the government should ever regulate what we eat at home, but we're feeding them in school with tax dollars. Quite frankly, if my tax dollars are being spent to feed kids, I'd rather feed them better food.