It's one thing you aspire to: someday, you'll be able to write a book.
I think that you’ve got to make something that pleases you and hope that other people feel the same way.
The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.
I put hibiscus flower in every cup of tea I have. It's sweet, sexy, and cleansing.
Protein has been intensely over-represented on the plate. Now, the garden should be the main drag for main courses.
Governor Romney is a real hardliner on illegal immigration.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.
When I turned 15, I left school having failed to make the minimum grade. With little direction I enlisted at the local culinary school. Here the academic demands were less rigorous.
Why would I retire from something I enjoy doing? I can hardly wait to get here.
I have always encouraged my restaurant operators and team members to give back to the local community.
If you have debt, you have to worry about it. I would challenge each of you to try to be debt-free.
I think 'Something Ventured' is a nice piece because it celebrates venture capital in a unique and powerful way.
I'm proposing a change: love thy worker-bee. Celebrate the ones who toil without complaint, play on a team, construct the hive, produce the honey... executing the plan!
Personalized beauty is about each woman being able to create her own makeup routine that complements her coloring and style.
When I bought 'The New York Observer,' my experience in journalism was limited to a single article I had written for a college magazine.
In a time when it is common for chefs to simply reproduce the innovations of others, the few who speak for themselves through their food become the skilled artists of their time.
The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.
Being a vegan is pretty easy these days, as almost every town and city has health food stores and vegetarian-friendly restaurants.
My great concern is not whether you have failed, but whether you are content with your failure.
