I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.

It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.

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.

Stay away from iodized table salt. It's just bad and doesn't help food taste good.

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

One of the things I've found now, not just for television, but in the restaurant, is that you have many anxious chefs, who know how to cook twenty recipes really well, but they don't have a good foundation for other things.

I left school when I was 14 to work in kitchens.