Stay away from restaurants that have menus in five languages. That's always a tourist trap. You want to eat where the locals eat.
A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight.
I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants.
Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.
I would never talk bad about anybody, even if they have something derogatory to say about me. I'm the bigger person.
Remember, a chip on the shoulder is a sure sign of wood higher up.
No one knew I was gay growing up but I was bullied. I was a cheerleader, fairly popular and considered straight.
I use the confit principle for chicken thighs. I season them with herbs and garlic, let them marinate, and then cook them in chicken fat.
I do not believe in eating fish hot. People always insist on hot fish, but that leaves it dried out.
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.
We could eliminate sugar across the board for all confectionary products and sodas, and we can replace it with all-natural fresh fruit.
My wife and I are always concerned about how long it's going to take to eat out. You just don't know.
My palate is simpler than it used to be. A young chef adds and adds and adds to the plate. As you get older, you start to take away.
I have no pretension that I belong in D.C. I mean, I have to be cautious on how we do our restaurant.
I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.
That's what's interesting about the Lower East Side: It's New York, but it's also edgy. It's not as stuffy as Tribeca or Soho.
Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though.
If people ask me, 'What do you think could improve in Toronto dining,' I'd say there's nothing to improve on.
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.
I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.
If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.
