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When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

I started culinary school at a very young age, and really I wanted to be out working, cooking, more than I wanted to be in a classroom. You could say I wasn't a very good student - I wanted to be a student of life and experience.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

I like to cook with the philosophy of using great ingredients and not altering them too much.

What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you.

I love to cook, and I've just gotten more and more into it over the years, just because it's the best way to stay creative.

I might cook occasionally, but I'm not a good cook. That's not my passion.

I wasn't a great cook, but I was a passionate one.