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

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.

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.

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

It is so nice to talk to someone that has a passion for food and family.

I learn more from the one restaurant that didn't work than from all the ones that were successes.

For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.