For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.
When you have a father and a mother who work all their lives so you can have an education and build your body - it's a blessing.
Every global concern - economic, environmental or security-related - can be addressed more effectively when the U.S. and China work together.
I think we have a great track record on being relevant, on identifying consumer trends, needs and wants.
I had great schooling, and my parents were always in front of me, or next to me, or behind me, making sure I had whatever I needed.
I hate to say 'chain restaurant,' but we're sort of a corporation now. How do we defy that concept, where people assume each restaurant can't be good?
A cake is a very good test of an oven: if it browns too much on one side and not on the other, it's not your fault - you need to have your oven checked.
California is lucky, the East Coast is lucky because we get great seafood and a lot of produce from Florida, locally in good weather, but in the winter we have to buy it.
We've had crooks from the beginning of time... it's always very interesting and troubling why good people do bad things.
I have a crusade against fondant, also shortening. There's no reason why wedding cakes can't taste good if you know what you're doing.
My biggest fear has always been being 40 and hating my job. I love challenges. I'm not afraid to try anything.
I have always liked the idea of going to print because a big part of what we are about is to disseminate knowledge throughout the world and not just to people who have broadband.
Our life may look glamorous, but we scream at the kids, and I have to tell Jamie to tidy up if we have guests coming over.
I love to roast vegetables - carrots, fennel, and so on. I also love to mash or puree pretty much any vegetable!
I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.
I don't think I have an obsession, however I do eat chocolate every day.
When you are 25, 30, you know, you have no responsibility, no mortgage, no kids, no retirement to think about, nothing.
I don't care if you're doing haute cuisine or burgers and pizza, just do it right.
Keeping your space clean is as much a part of the end result as the dish being tasty.
I always tell people a clean cooking area is a clean mind which is available for the creativity.
I believe that there are no mistakes in the universe, so I think it all happens as it should!
