I Like To Be Firm. But It

I Love Strong Flavors Too. Like I Don't Mind If It Looks Clean And Clear And You Know What You Are Eating If It Has Italian, Chinese Or Japanese Flavor I Love Them All.

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.

When I Was 27, If I Didn't Put 15 Things In One Dish I Wasn't Happy.

I Learn More From The One Restaurant That Didn't Work Than From All The Ones That Were Successes.

Cooking Is Like Painting Or Writing A Song. Just As There Are Only So Many Notes Or Colors, There Are Only So Many Flavors - It's How You Combine Them That Sets You Apart.