My kids are always in the kitchen with me - I bring them to the bakery and let them decorate cakes, and they also try to help me and my wife, Lisa, cook dinner at night.
I grew up in a small town in Wisconsin. I never thought I'd be where I am. I never thought I'd have bling that I bought.
Everybody on my team - I couldn't do their jobs. I could not. I really mean that. So I figured out early on that the way you're successful is you hire really successful people.
Bullying is killing our kids. Being different is killing our kids and the kids who are bullying are dying inside. We have to save our kids whether they are bullied or they are bullying. They are all in pain.
Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.
I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed.
When we think of classic American desserts, we tend to imagine apple pie and ice cream. However, the most classic American dessert of all might be the chocolate chip cookie.
There are cases where government-to-government aid actually has worked. Look at the eradication of smallpox and the near eradication of polio. But these are really top down solutions that require government-to-government support and aid.
I've been working on issues of poverty for more than 20 years, and so it's ironic that the problem that and question that I most grapple with is how you actually define poverty. What does it mean?
When Jeff Sachs says every poor person should receive a free bed net, I agree - but in reality, many end up not receiving one. And I don't live in a world of shoulds.
One of the biggest problems with young chefs is too much addition to the plate. You put cilantro and then tarragon and then olive oil and then walnut oil or whatever. It's too much.
LinkedIn is increasingly becoming a very strong place for companies to develop their talent plans, their recruitment plans, and so there are ways in which we can track some of the momentum there.
I'm not here to say I don't eat vegetables - I do, a lot of them - but, from a soil perspective, they're actually more costly than a cow grazing on grass.
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
I usually try to eat in my restaurants before I fly, as I'd rather sleep on the plane and just order a salad with cheese, maybe some ice cream.
I can't conceive of cooking in a sunny place like Florida because my motivation comes from the changing seasons. That's why I decided to live in New York.
If you're in a major city, there's a 25-year cycle. In Vegas, it's probably 10 or 15 years, except for those landmark places like Spago or Nobu. In Vegas, you have to reinvent yourself once in a while.
If you aren't born here, to be a real New Yorker, you have to bring your talent, be a successful mentor, and support the New Yorkers who made the city by giving back.
Say a child raises this beautiful beet. It's going to give her a sense of ownership, and that changes everything. You stop taking things for granted; you become less wasteful.
Waiting tables has never paid my bills, a fact which I prefer to hide from my colleagues with deep sighs about the price of just about everything.
In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.
