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Chefs, as a whole, say yes to any project, fundraiser, or tasting because they have such a generous spirit.

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

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

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.

Following the devastating India Ocean tsunami of 2004, I founded Chefs for Humanity, modeled after Doctors Without Borders, but comprised of chefs. There wasn't anything out there like it, and there was a definite need for chefs to be able to offer assistance and aid.

As chefs, we cook to please people, to nourish people.

Many of my friends are chefs, and I learnt to cook watching them.

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.

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

What's fun about chefs is that they're big guys, often, and they might not look like the most athletic people, but they're very powerful people, and they have tremendous stamina... It takes a toll on their body, too.