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I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

Don't be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes.

Back in the day, we ate fresh; our parents cooked. Now, we're starting to think things are fresh because they're in a can, they're in a box, or they're frozen. That's not fresh. It's difficult to get real fresh.

Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.

Just as established products and brands need updating to stay alive and vibrant, you periodically need to refresh or reinvent yourself.

Sometimes it's good to remember how bad food can be, so you can enjoy the concept of flavour to the fullest.

I have a good flavor memory.

You have to disengage at some point in order to be fresh.

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.

It's a new game now, you know, you have to bring some fresh stuff.