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I do loads of one-pot things because I feel like you can't go too far wrong. And I make a lot of soups and casseroles, which is so boring, but it's the only thing I can do!

Usually, one's cooking is better than one thinks it is.

When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.

When I first started to cook, I would cook these elaborate meals, but I rarely cook at home now.

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.

As I mature as a chef, I no longer aim to pack multiple techniques and ingredients into a single dish. Realizing that restraint is more difficult, I find it often renders incredibly beautiful results.

In a city like New York, especially for young professionals who aren't in a family situation, most people don't cook for themselves. This is the only city I've ever lived in where I eat out every night.

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

I love to make a one-pot meal - think stir-fry but in the French Fricassee. I start with what takes the longest to roast and then add vegetables, fresh herbs, and starch until the meal is complete in one shot.