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Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.

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 have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

I think 'Chef' is about somebody who's in the middle of his life, and he's kind of lost his passion and his voice, so he seeks out some refinement and redemption.

First of all, I can't really claim to be a great chef.

Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.

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

You're getting to know who the great chefs are through their books.

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.