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.
I love Christopher Bailey and Burberry, Mulberry for bags, and Hudson for jeans. I like a little bit of designer with a bit of vintage and High Street mixed in. I love it when you find those one-off key pieces, which end up becoming investment pieces...
I've seen everything from 'Wicked' to 'The Book Of Mormon,' and I don't make any bones of the fact that I love both. But 'Les Mis' is not only my favorite musical, but it's also my favorite story. I love the book, which I read as a kid, and I identif...
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.
My perspective is hard because I look at wardrobe from very much a guy's perspective. You look at my closet and I have pairs of black jeans and five button-downs, but one's silk, one's cotton. They all are slightly different, so that's my perspective...
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.
A big tree seemed even more beautiful to me when I imagined thousands of tiny photosynthesis machines inside every leaf. So I went to MIT and worked on bacteria because that's where people knew the most about these switches, how to control the geneti...
Carbohydrates, and especially refined ones like sugar, make you produce lots of extra insulin. I've been keeping my intake really low ever since I discovered this. I've cut out all starch such as potatoes, noodles, rice, bread and pasta.
I was a girly-girl until I moved to New York. Then I got really into the androgynous look of the early-'90s club scene. I had really short hair and started blurring the line a bit. But for me, grade school was about Benetton, Esprit, and Guess jeans.
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.
Changes in size are not a consequence of changes in shape, but the reverse: changes in size often require changes in shape. To put it another way, size is a supreme regulator of all matters biological. No living entity can evolve or develop without t...
Commissions suit me. They set limits. Jean Marais dared me to write play in which he would not speak in the first act, would weep for joy in the second and in the last would fall backward down a flight of stairs.
We secretly believe that if only we achieve some elusive goal - fitting into a pair of skinny jeans, or redoing our kitchen or getting that promotion - that it will make us happy. But the pain of our insecurity is hidden in all that racing around.
The implication is that this basic idea we have that we are controlled by our genes is false. It's an idea that turns us into victims. I'm saying we are the creators of our situation. The genes are merely the blueprints. We are the contractors, and w...
When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attent...
According to the supermarkets, there is no such thing as 'out of season.' Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weathe...
The cherry blossom tree is truly a sight to behold, especially when it is in full riotous bloom. There are several varieties of the cherry blossom tree, and while most of them produce flowering branches full of small pinkish-hued flowers, some of the...
I wrote a novel called 'Blonde,' which is about Norma Jean Baker, who becomes Marilyn Monroe, which I called a fictitious biography. That uses the material as if it were myth - that Marilyn Monroe is like this mythical figure in our culture.
