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.

Nutrition is just so important to me, mostly especially for children.

I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.

When I was 27, if I didn't put 15 things in one dish I wasn't happy.

I learn more from the one restaurant that didn't work than from all the ones that were successes.

Restaurants are like having children: its fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.

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