Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.

Most seasonings are based on family tradition.

It's an interesting thing, Top Chef. Some of the contestants will make you one great dish, and then make you something on the next show that will make you say, "Is that the same person?"

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.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.

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