I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.

I want to give people a basic education, and to help them think for themselves when it comes to food.

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

I won't quit my day job. I like restaurants. I don't do a lot of television, either, even though people come to me with projects all the time. I have to spend time in the kitchen.

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.

The most important thing for me is to really buy the best ingredient.

Only you can judge your life. You have to live up to your own expectations.