A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.

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.

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

I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.

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

New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.

Nutrition is just so important to me, mostly especially for children.