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 think it's really important to keep on staying motivated.

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

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.

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.

I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.

You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.