Everyone tries to compare cooks to rock stars. I see more comparisons to the fashion world.
I think the best restaurants in America should be in California.
There are many things to admire about Japan but this is the one thing I love the most and probably the only time I eat breakfast. Fish, eggs, soup, salad, veggies; all in the tiniest bites. It's a full meal, but it's so refreshing.
I really don't care for the proper chef coat.
I was terrible at desk jobs.
I learned so much more prepping vegetables than I ever did in cooking school.
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though.
I'm always criticizing and only see the mistakes.
I don't like eating in restaurants.
I constantly think I'm a fraud - that this success is not warranted or justified.
People are trying to figure out what American food is; it's certainly an amalgamation.
One of the benefits to ordering food in New York is that you can get food 24/7.
I think that the Japanese - and I do love Japanese cuisine and adore Japanese food culture - I think that they're going to plow through the entire world's fishing. They're going to eat everything anyways.
I think the basic thing that home cooks can learn how to do is just season properly... If the home cook realized how little salt they use compared to what's needed, it would make their food taste better.
To me, there are two types of celebrity: there's good celebrity - people that are attracted to the food and working and trying to create something great - and then there's bad celebrity - those who are working on being a celebrity.
The one reason why I got into cooking was because I wasn't good at anything else - not that I was good at it, but it was considered honest work.
I'm not cooking every day anymore, and that's the biggest withdrawal. Cooking is honest work. Now I don't know how to measure myself.
Don't even get me started. I'm not against all vegetarians. But if you're a vegetarian for ethical reasons, you may be causing more harm.
If you're going to be a vegetarian, limit yourself to food from a place you can go to in two hours and just eat that.
I love the intensity of the fine-dining kitchen, but loathe the fine-dining experience.
