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Chefs are leaders in their own little world.

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.

I'm the culinary and creative consultant for The Water Club.

Chefs are at the end of a long chain of individuals who work hard to feed people. Farmers, beekeepers, bakers, scientists, fishermen, grocers, we are all part of that chain, all food people, all dedicated to feeding the world.

I've always been fascinated by chefs and the worlds of chefs - what they do is incredibly cinematic.

Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.

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

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.

We the chefs have a responsibility to learn about the chemical makeup of food!

On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed funds to aid the tsunami and earthquake victims.