I think the time of the formal dinners is over.

I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.

When I was 27, if I didn't put 15 things in one dish I wasn't happy.

Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.

There is no value with just one restaurant or with one person. The brand has to be bigger than the person.

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 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.