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

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

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.

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

Restaurants are like having children: its fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.

There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.

It is going to have healthy food and exercise mixed together. With smaller portions, and more exercise, you live a better life.