The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.

I like to be firm. But it is easier to be nice than to be nasty.

I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.

It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.

I like the Japanese knives, I like French knives. Whatever's sharp.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

A lot of restaurants serve good food, but they don't have very good service.