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.
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.
If you want your kids to listen to you, don't yell at them. Whisper. Make them lean in. My kids taught me that. And I do it with adults now.
I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.
Even in fine-dining restaurants, you have people that say 'I want to be out in half hour', 'I want to be out in 45 minutes.' It happens.
There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.
Always remember, Son, the best boss is the one who bosses the least. Whether it's cattle, or horses, or men; the least government is the best government.
I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.
I struggled to get through high school. I didn't get to go to college. But it made me realize you can do anything if you want to bad enough.
We should be about more than just selling chicken: we should be a part of our customers' lives and the communities in which we serve.
