Creative Risks Will Always Outweigh Technical Mistakes.

I Woke Up On May 15, 1991, The Day Of My Barnard Graduation, And I Said To Myself, 'by The End Of Today You Will Decide What You Want To Do With The Rest Of Your Life.'

The Better The Ingredients, The More Farmers I Can Buy From, The Closer I Feel To The Food I Want To Make That Represents What I Care About As A Chef.

The Hardest Thing For Me Is Restraint.

I Don't Show Just Anyone How To Crust A Sea Bass. That's Sacred Information.

Food Is Ever-changing And Ever Moving Forward And Getting More And More Complex.