Food Is So Heavily Connected To Memory.

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.'

My Father Always Said, 'if You Love What You Do, You Won't Mind Slogging Through It For Several Hours A Day.

The Hardest Thing For Me Is Restraint.

I Bent My Head Over A Stove In My Early 20s And Picked It Up In My 30s.

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.