People are visual and hands on learners.

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.

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.

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

I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.

I used to write cookbooks. It was passion to try to bring healthy and fun recipes to people's homes. It was a way to bring my home to theirs.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.