Your Patience Will Be Rewarded.

I Want To Bring Things Up To Room Temperature, Especially Poultry, Before I Cook It Because I Want It To Cook Faster So That There's Less Moisture Loss.

I Have Nothing But Sympathy For The People Who Are Forced To Work With Me. I'm Better Now At Picking Out Those That Want To Play That Game With Me, And Those That Don't.

I Approach Cooking From A Science Angle Because I Need To Understand How Things Work. If I Understand The Egg, I Can Scramble It Better. It's A Simple As That.

Very Good Cooks Who Are Employed As 'chefs' Rarely Refer To Themselves As 'chefs.' They Refer To Themselves As 'cooks.'

I Feel Like Being On Broadway Will Convince My Mother That My Theater Degree Was Worth It.