I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

Kitchens should be designed around what's truly important-fun, food, and life.

Remember, it is never the knife's fault.

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.

For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.

Boning is a pain, but it makes such a majestic chicken.

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

A lot of young chefs today get carried away by trends, by influences, by movements.

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets.

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.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

The cost of electrons and photons is getting cheaper all the time!

Short wins does not guarantee long victories.

I honestly find it easier to dance about in heels than I do to walk down the street in them.

Listen to your inner voice. Trust your intuition. It's important to have the courage to trust yourself.

The reprisal against the suicide bomber does not bring peace. There is a suicide bomber, a reprisal and then a counter-reprisal. And it just goes on and on.

Then stay with me a little longer,' Madame Olenska said in a low tone, just touching his knee with her plumed fan. It was the lightest touch, but it thrilled him like a caress.

Some people are more terrorist than others

Terry Pratchett's right up my alley ... give him a try!

It's just me and my guitar, and the rhythm's from there, and the poetry of life.

They aren't kidding when they say, "Wash Whites separately.