Restaurants are like having children: its fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.

I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt.

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.

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.

My passion for writing cookbooks really came from my love of collecting cookbooks.

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

For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.