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.

Food television opened the eyes, and palates, of our guests. They became more adventurous.

For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.

There is no value with just one restaurant or with one person. The brand has to be bigger than the person.

Thirty-five years ago, being a cook was the same as being a used-car salesman.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.