I used to love 'Murphy Brown' as a kid. I didn't even understand half of the jokes that were going on, but I loved the character so much that they stood out.
I love to eat sushi, and, you know, those flavors and wasabi and really eating spoonfuls of it... I would just mix it and put it on everything, literally.
I was born with a love of animals, the same way I was born with brown hair. When I was a little girl in Rome, I always had pets, which I adored.
As long as you remember what you love and why you love it, it will never be far from your heart - or your plate.
I have experienced a tremendous amount of personal and professional growth, and I feel incredibly lucky that I'm able to make a career out of doing the things that I love.
In a professional kitchen, the idea is to have your cooks not moving much while they're cooking. You want them to stay in the same spot.
I am a Buddhist, therefore I should not be collecting anything - however, I have a collection of Buddhas. I have a lot of them.
As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.
We live in a flat; my wife would be happy if we had a house with stairs. Or a little cottage in the country.
I'm like a kid in a sweet shop every day. It's slightly cringey how much fun I have.
I hate stuff in my pockets, can't stand it. I'll carry stuff in my hands rather than put it in my pockets.
Whenever people are faced with any sort of adversity... they tend to gravitate toward things that make them comfortable, and things that they feel are important.
When people around me are getting rattled, I may just close my eyes and do a breathing exercise.
You're much better off to buy fresh fish from a market as opposed to buying something that's been frozen and processed and covered in breadcrumbs.
Stay away from restaurants that have menus in five languages. That's always a tourist trap. You want to eat where the locals eat.
I'd like to play a mixture of Lucille Ball meets Murphy Brown meets Glenn Close on 'Damages,' to keep a little bit of the darkness in there. I like dark comedy a lot.
Salzburg... is a mountain town with a rushing river running right through the center, everything in the rain various shades of green and brown.
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.
I graduated from Brown in 2001, moved to New York, and spent a year and a half just looking up 'Backstage' magazine auditions and grinding.
Someone once threw me a small, brown, hairy kiwi fruit, and I threw a wastebasket over it until it was dead.
