I think reconceptualizing Microsoft as a devices and services company is absolutely what our vision is all about. Office 365 and Azure on the services side are representative of it.
I can't deal with a lot of spice but I have to eat it. I pay the price - I'm on medication for heartburn, so that's how I deal with it.
Don't touch my napkin. I do not want the server to pick up the napkin and put it on my lap. I know it belongs there; maybe I don't choose to put it there.
It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.
I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners.
Support a small chef. Not these big chains... but support the people who are out there trying to do things right and working hard to do that.
Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs.
If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.
I think that people need to stand up with their backbone and not go to places where they feel like the workers aren't taken care of.
I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do.
One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease.
My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.
The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling.
Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way.
They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.
Whether it's destiny or fate or whatever, I don't think I could do a French Laundry anywhere else.
Well, rates would go up whether you deregulate or not, and of course, the rates that are going up right now on the electricity side are still within the regulated framework.
Any supervisor worth his salt would rather deal with people who attempt too much than with those who try too little.
I can taste a meal and tell you every spice that's in there. I have taste buds like Betty Grable's legs - they should be insured with Lloyd's of London.
I just signed to do my next book with Ecco Press, a new primer or encyclopedia. This will be my take on what classic Italian cooking is.
