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It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

For me, whether it's in a book or on T.V., a recipe has to be simple. I have a short attention span, so to open a cookbook and see a recipe that goes on for three to four pages, well, I've lost interest.

Variety's the very spice of life, That gives it all its flavor.

I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.

Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.

Everyone's favorite breakfast dish can be prepared in a moment's time with just a few ingredients and minimum effort.

I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour.

I have a good flavor memory.