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.

America has undergone a total food and wine revolution.

Italian food is all about ingredients and it's not fussy and it's not fancy.

I think the time of the formal dinners is over.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

I grew up so poor in Austria that we never took a vacation with my family.

There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.