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 lot of restaurants serve good food, but they don't have very good service.

I grew up so poor in Austria that we never took a vacation with my family.

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

I've discussed this with many doctors, and it is just so imperative that people learn how to properly cook food to get those vital nutrients out of them.

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

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.