Remember, it is never the knife's fault.

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

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.

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

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.

If you begin to ask questions, you will find the answers.

Reading was very important

I do not buy repentance at so heavy a cost as a thousand drachmae.

Because in a split second, it's gone.

The good man does not grieve that other people do not recognize his merits. His only anxiety is lest he should fail to recognize theirs.

Senator Chris Dodd unveiled his plan to reduce corruption in the Senate. He's retiring.

Backups are for wimps. Real men upload their data to an FTP site and have everyone else mirror it.

The listener is the midwife in the difficult birth of the word.

It's true; I'm fascinated by elite groups.

Statistics have proven that the surest way to get anything out of the public mind and never hear of it again is to have a Senate committee appointed to look into it.