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I probably spend more on food than a lot of people, and I feel good about the whole food chain I'm supporting when I'm doing it. But even I have to remind myself. I'm always complaining about the prices at the farmer's market.

I just want to serve food that people want to eat, and show a way forward for the restaurant industry, for all industries. One day, everything I've done will be worthwhile.

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.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

There's just so much love that goes into home cooking, and I think it will really help the American family overall. I'm hoping to maybe get a cookbook out one day because I've got some great family recipes.

The food business is very tough, but there's also a lot of love and very giving.

To me, you make a tradeoff. It might be a little bit more expensive. But you're getting a better tasting, higher quality food that's going to be better for your health and better for the environment.

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

I am not a fine chef, but I can certainly get dinner on the table for 14 people. With that many, I try to keep it simple: salmon, mashed potatoes, sauteed spinach, and salad.

My mother was making $135 a week, but she had resilience and imagination. She might take frozen vegetables, cook them with garlic, onion and Spam, and it would taste like a four-star dinner.