Television in the '80s was very limited. There was no Food Network.

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

For me, cooking is an expression of the land where you are and the culture of that place.

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.

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

A lot of restaurants serve good food, but they don't have very good service.

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.