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.

Collecting cookbooks is still my biggest passion! Believe it or not, I actually got the biggest form of inspiration from my kids. My kids do everything online. They would have their tablets in front of them watching hours upon hours of online videos. I came to understand that these videos were actually teaching my kids lots of different forms of information.

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.

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

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

The most important thing for me is to really buy the best ingredient.

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.