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.

When you have made as many mistakes as I have, then you can be as good as me.

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.

The food could taste amazing; however, if you present a plate of misfortunate looking food...you would really question yourself about whether or not you should eat it.

I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.

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.

My passion for writing cookbooks really came from my love of collecting cookbooks.