I hate okra and grated mountain yam for the same reason. They're both slimy.

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

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.

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

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.

Every season we try to do something new. And not for gimmicks. We feel the show has to evolve and keep changing.

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