It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for more ingredients they've never looked for before. In the '80s, you couldn't find raw tuna in any restaurant that wasn't Japanese. Now, you can't find any restaurant without it or sashimi.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

Prep things in advance so that you don't have to cook everything at the last moment.

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

When you have made as many mistakes as I have, then you can be as good as me.

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

I want to give people a basic education, and to help them think for themselves when it comes to food.