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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.

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.

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

A great chef is an artist that I truly respect.

At culinary school, none of the things we use to define ourselves outside that world - actor, producer, student - none of that matters. It's a magical art form.

First of all, I can't really claim to be a great chef.

Chefs are artists, and I couldn't be happy with my art if I was forced to use cheap ingredients.

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.

As chefs, especially pastry chefs, your creativity plays such an important part in your daily work. We truly do have a blank canvas to work with every time we create a new dish.

I am not a food critic. Or a chef. Or even a professional writer. What I am schooled in the art of, however, is enjoying myself.