I want to help build their basic food terminology.

I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.

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

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

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.

One thing I always say is being a great chef today is not enough - you have to be a great businessman.

I think the time of the formal dinners is over.