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.

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

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.

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.

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 used to write cookbooks. It was passion to try to bring healthy and fun recipes to people's homes. It was a way to bring my home to theirs.