The Hardest Thing For Me Is Restraint.

My Reasons For Becoming A Chef Are Somewhat Of A Cliche. I Always Loved To Eat But It Was Watching My Parents Cook That Really Served As The Impetus For My Career Choice.

My Father Always Said, 'if You Love What You Do, You Won't Mind Slogging Through It For Several Hours A Day.

If I Want My Daughter To Try Something, I Eat It In Front Of Her Repeatedly Without Forcing The Issue And, With Some Trial And Error, The World Is Our Oyster!

The Best Way To Learn To Cook Is To Do Some Serious Eating.

I Think We Love Bacon Because It Has All The Qualities Of An Amazing Sensory Experience. When We Cook It, The Sizzling Sound Is So Appetizing, The Aroma Is Maddening, The Crunch Of The Texture Is So Gratifying And The Taste Delivers Every Time.