My husband doesn't listen because his mother didn't make him listen. What am I going to do, beat him? I mean: firstborn of a southern family? Firstborn boy? Please. I mean, I love him to death, but is he going to take the garbage out? No.
Right now I'd love to be sitting on a Greek island somewhere because of being Greek American, eating great octopus salad and some fantastic lamb. Or sipping a little ouzo. I think the Mediterranean diet is one of the healthiest... Lots of nuts, veget...
In the Dominican, there are a lot of kids who need help. I just do that for my mom because my mom liked to help a lot of kids in the Dominican. Whoever I am right now is because of her. She gave me the education; she always took care of me like a mom...
I love how the men stand around cooking the barbie while the women have done all the work beforehand doing the marinade and making the salads and then everybody says, 'what a great barbie' to the guy cooking. A barbecue is just the ultimate blokes' p...
I was quite cocky, but having been hailed as this great young golfer, I couldn't even make the high school golf team once I got there. I had a big dose of humble pie then, and ever since, I've always known that there is always someone out there bette...
My life has been such a blur since I was 18, 19 years old. I haven't even had time to contemplate my own life. By forcing yourself to write your life story you learn a great deal about yourself.
I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it th...
Leverage is great when it works, and when it doesn't work, it creates a lot of issues. So I think if you limit the amount of leverage that people can borrow, or that banks can borrow, I think you'll find that you'll have a lot less issues going forwa...
In 2007, there weren't any other accelerators, at least that I was aware of. We were almost the prototypical Y Combinator founders: We were highly technical but had never done a startup before. We also didn't know anyone in the Valley - investors, ot...
I want to be Jacques Pepin. I want to have a nice 50-, 60-year career. I want to be on PBS when I'm 70-something, still kicking it, having a great time, showing up in Aspen to sign cookbooks. I just want to have a nice, big, long career.
'The Martin Show,' the 'Jamie Foxx show,' 'Living Single,' 'The Wayans Brothers,' 'Hanging with Mr. Cooper...' Some of these shows were good, some were typical television, but they facilitated a lot of work for blacks in front of as well as behind th...
God has been my number one inspiration. I also look up to Will Smith and Jamie Fox who are also personal friends of mine. They give me great career advice. I would also include Chris Stokes, as a filmmaker and music producer. I've been working with h...
When I was a teenager, I worked in New Orleans for a chef named Paul Prudhomme. That was a very important time in my life as a chef. I developed my palate and learned a lot. And here I am now. I specialize in modern Mexican and contemporary Latin cui...
I've changed for the better. I'm much more selfless and humble and you're reminded about what life's really about. You love your kid so much that you just want to be a brilliant role model for them. It cleans up your act a bit.
I don't consider myself a rock star chef, I really don't. I cook for a living and I try to help out as many people as I can in my life and that's all I care about. I don't care about the fame of television, I use to a lot.
I would love to take a cooking class from Gandhi. Maybe I could teach him how to cook, and he could teach me his message. I wouldn't mind learning how to make couscous from scratch from a North African woman, either.
Everybody wants to support his own region and economy and farming. If we can preserve the land and if we can preserve the ocean, we all know, deep inside that we're doing the right thing.
I say 'no' to nothing, 'yes' to moderation. That's how I approach everything. No matter if it's candy or foie gras. When you have the real deal, you're satisfied with that one bite. I say go full throttle and call it a day.
The biggest challenge of being a pastry chef is that, unlike other types of chefs, you can't throw things together at a farmer's market. When you're working with baking powder and a formula, you have to be exact. If not, things can go wrong.
When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.
I don't like to sit still for long at all, which has probably helped me along the way, and partly why I was drawn to the heat of a restaurant kitchen. The rush of service means that you're always on your toes and keeps a chef pretty active.
