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.

Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.

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

I like to be firm. But it is easier to be nice than to be nasty.

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.

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

Don't go and cook Indian food if you never cooked Indian food, you know?