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I would try doing a dish 30 different ways.

I like to add something unusual to a dish.

Every dish doesn't have to be showy, and every dish doesn't have to slap you in the face with technique.

Three score and, and ten has always been something that I never thought I'd make. So when I made it, I wanted to celebrate it and I did.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

I like cooking, but I think someone else ought to do the dishes.

I like complicated dishes but also appreciate simple foods.

We all have to be dishes on a plate eventually, with the way we are marketed, but I have no intention of being a cheap Chinese all-you-can-eat buffet.

I am not a perfect 10 anymore. I can only try my best.

The hardest part of anything is making a dish consistently great - you order it seven years later, if it's still on the menu, and it's still as good as what you remember.